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Orange Snow
From The new practical housekeeping, 1890
Serves 4
Some add the juice and grated peel of a lemon.
Presented as published in 1890. 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
440Calories
17 gProtein
85 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories440 kcal
Protein17 g
Carbohydrates85 g
Fiber10 g
Sugars50 g
Total Fat5.6 g
Saturated Fat1.7 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol186 mg
Sodium358 mg
Potassium524 mg
Calcium254 mg
Iron9.5 mg
Magnesium43 mg
Phosphorus153 mg
Zinc1 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C157 mg
Vitamin A109 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.9 mg
Folate125 mcg
Choline168 mg
Caffeine0 mg
Water383 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 248. The excerpt below is the record exactly as published.
Orange Snow. — ^Mix the juice of four oranges and grated peel of one with a large cup powdered sugar and a package gelatine, soaked in cup cold water ; let stand an hour, add a pint boiling water, stirring until clear, and strain through a coarse cloth, wring- ing hard. When cold whip in stiffly frothed whites four eggs
Cook this with the app: pantry check, scaling, and the assistant.