vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Moonshine
From Buckeye cookery, 1892
Serves 3
This quantity is enough for seven or eight 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
777Calories
15 gProtein
94 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories777 kcal
Protein15 g
Carbohydrates94 g
Fiber1.2 g
Sugars69 g
Total Fat37 g
Saturated Fat19 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol452 mg
Sodium193 mg
Potassium299 mg
Calcium125 mg
Iron2.3 mg
Magnesium21 mg
Phosphorus263 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C9.4 mg
Vitamin A160 mcg
Vitamin E1.2 mg
Vitamin K2.2 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate59 mcg
Choline305 mg
Caffeine0 mg
Water155 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 60. The excerpt below is the record exactly as published.
MoonsHINe. This dessert combines a pretty appearance with palatable flavor, and is a convenient substitute for ice-cream. Beat the whites of six eggs in a broad plate to a very stiff froth, then add gradually six table-spoons powdered sugar (to make it thicker use more sugar up to a pint), beating for not less than thirty minutes, and then beat in about one heaping table-spoon of preserved peaches cut in tiny bits (or some use one cup jelly), and set on ice until thoroughly chilled. In serving, pour in each saucer some rich cream sweetened ‘and flavored with vanilla
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