vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Snow (Neige au Citron)
From The Swedish, French, American cook book, 1918
Serves 4
Serve with fruit sauce around.
Presented as published in 1918. 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
417Calories
8 gProtein
93 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories417 kcal
Protein8.3 g
Carbohydrates93 g
Fiber6.9 g
Sugars80 g
Total Fat5.5 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol186 mg
Sodium85 mg
Potassium320 mg
Calcium110 mg
Iron2 mg
Magnesium25 mg
Phosphorus126 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C112 mg
Vitamin A82 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate43 mcg
Choline157 mg
Caffeine0 mg
Water487 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 475. The excerpt below is the record exactly as published.
emon Snow (Neige au Citron ) a la Ericsson Hammond Make a nice rich lemonade from six lemons; squeeze the lemons, add five cups water, about one and a half cups sugar, and the rind of one lemon; let stand for one hour. When ready to freeze beat the whites of four eggs
Cook this with the app: pantry check, scaling, and the assistant.