Lemon Snow
From The universal cookery book, 1887
Pretty and delicious, costs about twenty-five cents.
Presented as published in 1887. 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
396Calories
46 gProtein
29 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories396 kcal
Protein46 g
Carbohydrates29 g
Fiber8.4 g
Sugars8.1 g
Total Fat15 g
Saturated Fat4.8 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol558 mg
Sodium293 mg
Potassium626 mg
Calcium192 mg
Iron4.7 mg
Magnesium53 mg
Phosphorus356 mg
Zinc2.2 mg
Copper0.9 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C159 mg
Vitamin A243 mcg
Vitamin E2 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate112 mcg
Choline467 mg
Caffeine0 mg
Water858 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 80. The excerpt below is the record exactly as published.
Lemon Snow. Soak one ounce of gelatine (cost eight cents) in one pint of cold water for half an hour ; peel the yellow rind from three lemons (cost six cents), and squeeze and strain their juice ; put the rind and juice of the lemons into a saucepan with eight ounces of loaf-sugar (cost eight cents), and stir until the sugar ORANGE BASNETS. 205 and gelatine are quite dissolved ; pour it into a bowl, and let it it cool, and begin to grow firm. Then add the whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.