vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Snowdrift
From The Toronto Cook Book, 1915
Serves 2
Make sauce with yolks of eggs, sugar, and milk; flavor with vanilla and cook in double boiler.
Presented as published in 1915. 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
718Calories
14 gProtein
151 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories718 kcal
Protein14 g
Carbohydrates151 g
Fiber4.1 g
Sugars102 g
Total Fat8.8 g
Saturated Fat2.5 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol279 mg
Sodium646 mg
Potassium239 mg
Calcium208 mg
Iron18 mg
Magnesium28 mg
Phosphorus191 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.5 mcg
Vitamin C27 mg
Vitamin A121 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.1 mg
Folate105 mcg
Choline229 mg
Caffeine0 mg
Water295 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 43. The excerpt below is the record exactly as published.
Lemon Snowdrift One pint boiling water, one cup sugar; dissolve and stir in two tablespoons of cornstarch; beat the whites of three eggs lightly, then stir in gradually as soon as removed from fire; add grated rind and juice of one lemon
Cook this with the app: pantry check, scaling, and the assistant.