vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Grandmother's Snow Custard
From The complete cook book, 1900
Serves 1
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
468Calories
16 gProtein
107 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories468 kcal
Protein16 g
Carbohydrates107 g
Fiber8.2 g
Sugars55 g
Total Fat1.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium570 mg
Potassium343 mg
Calcium214 mg
Iron17 mg
Magnesium34 mg
Phosphorus70 mg
Zinc0.4 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A2 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.2 mg
Folate90 mcg
Choline21 mg
Caffeine0 mg
Water490 g
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 117. The excerpt below is the record exactly as published.
GEANDMOTHER'S SNOW CUSTARD. One and one-half tablespoonfuls of gelatine, cover with one-half cup of cold water until dissolved; then add one cup of boiling water and stir until it is thor- oughly dissolved. Sweeten with one-quarter cup of sugar and flavor with the juice of two lemons. Strain and set in the ice box until it congeals. Pour a rich boiled custard in a glass bowl. When your gelatine is hard beat the whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.