Sea-Foam
From Granite City cook book, 1900
Recipe by Mrs. E. B. Ashby.
Presented as published in 1900. 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
3487Calories
14 gProtein
864 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories3487 kcal
Protein14 g
Carbohydrates864 g
Fiber0 g
Sugars854 g
Total Fat9.5 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium396 mg
Potassium1311 mg
Calcium794 mg
Iron8 mg
Magnesium94 mg
Phosphorus233 mg
Zinc1.6 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1 mg
Folate56 mcg
Choline314 mg
Caffeine0 mg
Water324 g
As published
This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 7. The excerpt below is the record exactly as published.
SEA-FOAM. 4 cups brown sugar. 1 cup water. Boil until it threads when dropped from spoon. Pour boiling hot over the beaten whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.