Lemon Snow
From Canadian cook book, 1924
Serve with Lemon Custard Sauce.
Presented as published in 1924. 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
1025Calories
20 gProtein
219 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories1025 kcal
Protein20 g
Carbohydrates219 g
Fiber15 g
Sugars107 g
Total Fat12 g
Saturated Fat3.5 g
Monounsaturated Fat4 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol372 mg
Sodium962 mg
Potassium461 mg
Calcium425 mg
Iron27 mg
Magnesium54 mg
Phosphorus271 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C153 mg
Vitamin A163 mcg
Vitamin E1.4 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B120.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1 mg
Niacin (B3)6.5 mg
Folate168 mcg
Choline315 mg
Caffeine0 mg
Water566 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 79. The excerpt below is the record exactly as published.
LEMON SNOW. 2tb. % c. sugar. Piece Few shavings lemon rind. Vsc. 1 3^ c. boiling water. 3^tb. 3 tb. cornstarch. ^tb. }4 c- cold water. ^tb. % c. lemon juice. 2 whites of eggs.
Cook this with the app: pantry check, scaling, and the assistant.