Sea Foam
From Trinity cook book, 1925
Drop from spoon on buttered dish.
Presented as published in 1925. 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
2267Calories
22 gProtein
539 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories2267 kcal
Protein22 g
Carbohydrates539 g
Fiber0 g
Sugars428 g
Total Fat7.7 g
Saturated Fat2.1 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol186 mg
Sodium217 mg
Potassium2126 mg
Calcium427 mg
Iron6.4 mg
Magnesium125 mg
Phosphorus511 mg
Zinc1.8 mg
Copper1 mg
Manganese0.6 mg
Vitamin D1 mcg
Vitamin C43 mg
Vitamin A161 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B61.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)18 mg
Folate183 mcg
Choline157 mg
Caffeine0 mg
Water183 g
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 52. The excerpt below is the record exactly as published.
SEA FOAM Two cups of brown sugar, one-half cup of water. Boil until it forms a soft ball when dropped in cold water. Beat white of one egg until very stiff, pour boiling syrup on egg, a little at a time, and beat constantly, when a little stiff add one teaspoon of vanilla, add one cup of nuts
Cook this with the app: pantry check, scaling, and the assistant.