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Eggs, Snow

Name: Eggs, Snow
Yield: 3 servings
Ingredients: one quart of milk; 2 ozs. of sugar; the grated peel of a lemon; six eggs; 4 ozs. of pounded sugar

From Harper's cook book encyclopædia, 1902

Serves 3

Serve as a cold supper dish.

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

559Calories

23 gProtein

73 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories559 kcal

Protein23 g

Carbohydrates73 g

Fiber0.2 g

Sugars73 g

Total Fat20 g

Saturated Fat9.2 g

Monounsaturated Fat5.9 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol411 mg

Sodium266 mg

Potassium638 mg

Calcium458 mg

Iron1.8 mg

Magnesium52 mg

Phosphorus527 mg

Zinc2.7 mg

Copper0.1 mg

Manganese0 mg

Vitamin D5.1 mcg

Vitamin C4.4 mg

Vitamin A264 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.4 mg

Vitamin B122.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.4 mg

Folate48 mcg

Choline352 mg

Caffeine0 mg

Water370 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 117. The excerpt below is the record exactly as published.

Eggs, Snow. — Boil one quart of milk with 2 ozs. of sugar and the grated peel of a lemon. Break six eggs; whip the whites, and, when very firm, mix in 4 ozs. of pounded sugar

Cook this with the app: pantry check, scaling, and the assistant.