Lemon Snow
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
481Calories
27 gProtein
56 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories481 kcal
Protein27 g
Carbohydrates56 g
Fiber11 g
Sugars32 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium321 mg
Potassium526 mg
Calcium280 mg
Iron4.4 mg
Magnesium54 mg
Phosphorus415 mg
Zinc2.9 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C159 mg
Vitamin A323 mcg
Vitamin E2.5 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.6 mg
Folate123 mcg
Choline600 mg
Caffeine0 mg
Water1267 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 66. The excerpt below is the record exactly as published.
LEMON SNOW. 4 c. water (scant). + tbsp. cornstarch. 2 tbsp. sugar. ' * tbsp. cold water. Piece lemon rind. 5 tbsp. lemon juice. 4 white of egg
Cook this with the app: pantry check, scaling, and the assistant.