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Lemon Snow

Name: Lemon Snow
Yield: 3 servings
Ingredients: Put loz. of gelatine in a saucepan; add lib. of caster sugar; the juice of six or seven large Lemons; Whip the whites of four eggs

From The encyclopaedia of practical cookery, 1892

Serves 3

Presented as published in 1892. 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

751Calories

15 gProtein

170 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories751 kcal

Protein15 g

Carbohydrates170 g

Fiber5.6 g

Sugars156 g

Total Fat7.4 g

Saturated Fat2.2 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol248 mg

Sodium109 mg

Potassium372 mg

Calcium93 mg

Iron2.5 mg

Magnesium25 mg

Phosphorus166 mg

Zinc1 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D1.3 mcg

Vitamin C106 mg

Vitamin A109 mcg

Vitamin E1 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B120.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.3 mg

Folate55 mcg

Choline208 mg

Caffeine0 mg

Water229 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 317. The excerpt below is the record exactly as published.

Lemon Snow. — (1) Put loz. of gelatine in a saucepan with a small quantity of water and place it over the lire until the gelatine has dissolved, then add lib. of caster sugar and the juice of six or seven large Lemons. Stir the mix- ture and boil it for ten minutes, then strain through a jelly-bag into a basin. Whip the whites of four eggs

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