Lemon Snow
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
All gelatines are firmer made overnight.
Presented as published in 1895. 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
2593Calories
42 gProtein
572 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories2593 kcal
Protein42 g
Carbohydrates572 g
Fiber16 g
Sugars408 g
Total Fat26 g
Saturated Fat7.1 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium2440 mg
Potassium816 mg
Calcium774 mg
Iron68 mg
Magnesium98 mg
Phosphorus560 mg
Zinc3.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D4 mcg
Vitamin C106 mg
Vitamin A322 mcg
Vitamin E2.5 mg
Vitamin K0.6 mcg
Vitamin B60.8 mg
Vitamin B121.8 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)2.2 mg
Niacin (B3)16 mg
Folate372 mcg
Choline623 mg
Caffeine0 mg
Water1099 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 64. The excerpt below is the record exactly as published.
Lemon Snow. Take one-halfibox of Cox's gelatine, just cover with cold water, set it in warm place till dissolved, then pour on it one quart of boiling water (in hot weather one pint and a half of water); when dissolved add The Queen Cook Book 167 two cups of sugar and the juice of two or three lemons; according to size; strain, set away in cold water or on ice till it begins to thicken, then add the stiffly beaten whites of four eggs
Cook this with the app: pantry check, scaling, and the assistant.