Lemon Snow
From Canadian cook book, 1924
Protein 4.8 grams. Carbohydrate 1.4 grams.
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
872Calories
42 gProtein
135 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories872 kcal
Protein42 g
Carbohydrates135 g
Fiber9.2 g
Sugars1.8 g
Total Fat18 g
Saturated Fat5.3 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat4.5 g
Omega-30.1 g
Cholesterol558 mg
Sodium2117 mg
Potassium449 mg
Calcium622 mg
Iron58 mg
Magnesium71 mg
Phosphorus419 mg
Zinc2.7 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D3 mcg
Vitamin C6 mg
Vitamin A240 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.8 mg
Niacin (B3)14 mg
Folate301 mcg
Choline468 mg
Caffeine0 mg
Water817 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 98. The excerpt below is the record exactly as published.
LEMON SNOW. 1^ T. gelatine. 1 tb. cold water. 3^ c. boiling water. 1 tb. lemon juice. 34 gr. saccharin. 3^ white of egg.
Cook this with the app: pantry check, scaling, and the assistant.