Sea Foam
From Blue Ribbon and Pure Gold cook book, 1905
Presented as published in 1905. 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
5128Calories
6 gProtein
1355 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories5128 kcal
Protein6.4 g
Carbohydrates1355 g
Fiber0 g
Sugars1354 g
Total Fat3.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium635 mg
Potassium29 mg
Calcium155 mg
Iron0.3 mg
Magnesium19 mg
Phosphorus0 mg
Zinc4.4 mg
Copper0.1 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)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water984 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 65. The excerpt below is the record exactly as published.
Sea Foam—3 cups sugar, 3 cup water, 3 cup corn syrup, 2 egg whites, 1 teaspoon Pure Gold flavoring
Cook this with the app: pantry check, scaling, and the assistant.