vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Fruit Foam
From Royal Victoria cook book, 1900
Serves 1
CARRIE DAVIDSON
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
240Calories
7 gProtein
55 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories240 kcal
Protein7 g
Carbohydrates55 g
Fiber3.9 g
Sugars33 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.9 mg
Potassium614 mg
Calcium31 mg
Iron0.4 mg
Magnesium41 mg
Phosphorus46 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C56 mg
Vitamin A4.5 mcg
Vitamin E0.2 mg
Vitamin K0.8 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate35 mcg
Choline15 mg
Caffeine0 mg
Water165 g
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 40. The excerpt below is the record exactly as published.
FRUIT FOAM.—One cup bananas, sliced, 1 tablespoon orange pulp, 1 tablespoon sugar, white of 1 egg
Cook this with the app: pantry check, scaling, and the assistant.