Sea Foam
From Principles of cooking, 1914
Presented as published in 1914. 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
1025Calories
3 gProtein
264 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1025 kcal
Protein3.2 g
Carbohydrates264 g
Fiber0 g
Sugars264 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium54 mg
Potassium7.1 mg
Calcium15 mg
Iron0.1 mg
Magnesium2.1 mg
Phosphorus0.1 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water104 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 32. The excerpt below is the record exactly as published.
Sea Foam. — Boil together one cup of granulated sugar, one fourth cup of hot water, one fourth cup of corn sirup. Cook to a hard ball. Beat an egg white stiff and dry. Then add one speck of salt. Add the above sirup very slowly to the egg, beating it until stiff. Flavor with one fourth teaspoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.