Sea Foam
From The Central cook book, 1924
Presented as published in 1924. 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
1909Calories
11 gProtein
441 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories1909 kcal
Protein11 g
Carbohydrates441 g
Fiber4.5 g
Sugars429 g
Total Fat18 g
Saturated Fat1.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.4 g
Omega-30 g
Cholesterol0 mg
Sodium126 mg
Potassium855 mg
Calcium464 mg
Iron4.5 mg
Magnesium137 mg
Phosphorus190 mg
Zinc1.3 mg
Copper0.6 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E9.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.8 mg
Folate20 mcg
Choline29 mg
Caffeine0 mg
Water95 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 60. The excerpt below is the record exactly as published.
Sea Foam 2 cups brown sugar. 4 cup water. 1 teaspoon vanilla extract. 14 cup chopped nuts. 1 egg white
Cook this with the app: pantry check, scaling, and the assistant.