Seafoam
From Carolina cookery from Quaker kitchens, 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
2409Calories
28 gProtein
466 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories2409 kcal
Protein28 g
Carbohydrates466 g
Fiber8.2 g
Sugars427 g
Total Fat53 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium124 mg
Potassium1712 mg
Calcium504 mg
Iron7.2 mg
Magnesium170 mg
Phosphorus609 mg
Zinc2.7 mg
Copper1.5 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate4.4 mcg
Choline10 mg
Caffeine0 mg
Water39 g
As published
This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 35. The excerpt below is the record exactly as published.
SEAFOAM 2 cups brown sugar 1 tsp. vanilla 1 egg white % cup nut meats
Cook this with the app: pantry check, scaling, and the assistant.