vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Quince Snow
From Original White House Cookbook, 1887
Serves 4
Can be served immediately or chilled.
Presented as published in 1887. 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
38Calories
4 gProtein
6 gCarbs
0 gFat
Full nutrition (26 nutrients)
Calories38 kcal
Protein4.1 g
Carbohydrates5.7 g
Fiber0.6 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.3 mg
Potassium62 mg
Calcium3.4 mg
Iron0.2 mg
Magnesium2.5 mg
Phosphorus5.3 mg
Zinc0 mg
Copper0 mg
Vitamin C4.7 mg
Vitamin A0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate0.9 mcg
Water59 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 228. The excerpt below is the record exactly as published.
QUINCE SNOW. Quarter five fair-looking quinces and boil them till they are tender in water, then peel them and push them through a coarse sieve. Sweeten to the taste and add the whites of three or four eggs
Cook this with the app: pantry check, scaling, and the assistant.