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
1759Calories
8 gProtein
451 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1759 kcal
Protein8.4 g
Carbohydrates451 g
Fiber11 g
Sugars409 g
Total Fat1.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium26 mg
Potassium299 mg
Calcium157 mg
Iron1.2 mg
Magnesium28 mg
Phosphorus25 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C177 mg
Vitamin A3 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.5 mg
Folate38 mcg
Choline15 mg
Caffeine0 mg
Water605 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 34. The excerpt below is the record exactly as published.
LEMON SNOW z c. water. 3 tbsp. cornstarch. <> 2 ¢c. sugar. € 1-6 c. cold water. > Few shavings lemon rind. 1-6 c. lemon juice. Whites 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.