vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rock Snow
From The Times cook book, no. 2, 1905
Serves 4
Ornamental and delicious.
Presented as published in 1905. 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
494Calories
11 gProtein
96 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories494 kcal
Protein11 g
Carbohydrates96 g
Fiber0.6 g
Sugars60 g
Total Fat7.7 g
Saturated Fat2.8 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol236 mg
Sodium92 mg
Potassium142 mg
Calcium50 mg
Iron3 mg
Magnesium19 mg
Phosphorus177 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A100 mcg
Vitamin E0.7 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.9 mg
Folate132 mcg
Choline186 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 125. The excerpt below is the record exactly as published.
ROCK SNOW. Mrs. J. M. Reed, 5822 Monte Vista street, Highland Park, Los Angeles— Boil a cup of rice in sweet milk un- til quite soft, sweeten with one-half cup sugar and pile on a fancy dish; lay on it bits of currant jelly. Beat the whites of five eggs with three tablespoons of sugar; when very stiff add a tablespoon of cream
Cook this with the app: pantry check, scaling, and the assistant.