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Lemon Snow
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for eight or ten persons.
Presented as published in 1892. 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
839Calories
23 gProtein
179 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories839 kcal
Protein23 g
Carbohydrates179 g
Fiber2.8 g
Sugars173 g
Total Fat8 g
Saturated Fat2.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol279 mg
Sodium138 mg
Potassium247 mg
Calcium77 mg
Iron2.2 mg
Magnesium21 mg
Phosphorus170 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C53 mg
Vitamin A121 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate51 mcg
Choline231 mg
Caffeine0 mg
Water148 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 836. The excerpt below is the record exactly as published.
Lemon Snow (a pretty dish for a juvenile party). — Pour a pint of cold water over an ounce of isinglass or gelatine. Let it soak for a few minutes, then put it in a sauce- pan over the fire, with three-quarters of a pound of loaf sugar and the thin rind and strained juice of two fresh lemons. Simmer gently, stirring it all the time, until the isinglass is dissolved ; then pour it out, and put it aside until it is cold and beginning to set. Stir in the whites of thi'ce well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.