Sea Foam
From The Memorial Hall cook book, 1919
Recipe by Mrs. F. L. Miller.
Presented as published in 1919. 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
2638Calories
22 gProtein
459 gCarbs
86 gFat
Full nutrition (33 nutrients)
Calories2638 kcal
Protein22 g
Carbohydrates459 g
Fiber6.4 g
Sugars440 g
Total Fat86 g
Saturated Fat7.4 g
Monounsaturated Fat12 g
Polyunsaturated Fat61 g
Cholesterol0 mg
Sodium131 mg
Potassium1126 mg
Calcium489 mg
Iron6 mg
Magnesium217 mg
Phosphorus467 mg
Zinc3.5 mg
Copper1.7 mg
Manganese4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.1 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate4.5 mcg
Choline10 mg
Caffeine0 mg
Water154 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 57. The excerpt below is the record exactly as published.
Sea Foam One lb. brown sugar, % cup water, white of 1 egg, 1 cup of Eng- lish walnuts
Cook this with the app: pantry check, scaling, and the assistant.