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Sea Foam
From The Monmouth Baptist ladies' cook book, 1907
Serves 8
Presented as published in 1907. 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
227Calories
1 gProtein
57 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories227 kcal
Protein0.7 g
Carbohydrates57 g
Fiber0.1 g
Sugars53 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol3.2 mg
Sodium40 mg
Potassium80 mg
Calcium52 mg
Iron0.6 mg
Magnesium6.3 mg
Phosphorus8.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3.9 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate7.1 mcg
Choline6.5 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 132. The excerpt below is the record exactly as published.
SEA FOAM." Lucile Wilson. Two cups brown sugar, one-half cup of water, boiled together until it hairs well, then stir it slowly into the beaten white of one egg
Cook this with the app: pantry check, scaling, and the assistant.