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Lemon Snow
From Magnet users cook book, 1920
Serves 2
Custard for Lemon Snow: Two yolks of eggs, 1.5 cups sweet milk, 2 tablespoons white sugar, pinch of salt. Thicken slightly with cornstarch and boil on stove.
Presented as published in 1920. 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
432Calories
5 gProtein
105 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories432 kcal
Protein5.4 g
Carbohydrates105 g
Fiber0 g
Sugars100 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.5 mg
Potassium4.5 mg
Calcium8.2 mg
Iron0.1 mg
Magnesium2.8 mg
Phosphorus0.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water280 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 26. The excerpt below is the record exactly as published.
Juice of one lémon, 1 cup of white sugar, 2 cups of eowater: Boil these. together. Thicken with 1 tablespoon of cornstarch dis- ; ‘solved in water, then add two well beaten whites of eggs when taken from : fire. Custard fer Lemon Snow
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