Fairy Snow
From The child's cookery book, 1900
Better to prepare this dish the day before it is wanted.
Presented as published in 1900. 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
904Calories
12 gProtein
19 gCarbs
88 gFat
Full nutrition (34 nutrients)
Calories904 kcal
Protein12 g
Carbohydrates19 g
Fiber2.8 g
Sugars2.7 g
Total Fat88 g
Saturated Fat49 g
Monounsaturated Fat19 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol427 mg
Sodium121 mg
Potassium434 mg
Calcium197 mg
Iron1.5 mg
Magnesium28 mg
Phosphorus249 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C53 mg
Vitamin A81 mcg
Vitamin E0.7 mg
Vitamin K5.8 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate35 mcg
Choline152 mg
Caffeine0 mg
Water263 g
As published
This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 14. The excerpt below is the record exactly as published.
Fairy Snow Sweeten the juice of half a lemon, put it in a dish, beat up the white of an egg, and mix it with half a pint of cream, add a little sugar
Cook this with the app: pantry check, scaling, and the assistant.