vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Sea Foam
From The Twin-city housewife, 1920
Serves 3
Presented as published in 1920. 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
858Calories
4 gProtein
217 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories858 kcal
Protein3.8 g
Carbohydrates217 g
Fiber0 g
Sugars214 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium64 mg
Potassium295 mg
Calcium185 mg
Iron1.6 mg
Magnesium21 mg
Phosphorus8.9 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate2.2 mcg
Choline5.1 mg
Caffeine0 mg
Water111 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 70. The excerpt below is the record exactly as published.
Sea Foam Make a syrup of three cups of brown sugar and just enough water to cover it. When done pour very slowly over the stiffly beaten whites of two eggs, beating hard until it is stiff. Mlavor with vanilla,
Cook this with the app: pantry check, scaling, and the assistant.