vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Small Snow Cakes
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. 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
976Calories
66 gProtein
66 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories976 kcal
Protein66 g
Carbohydrates66 g
Fiber0 g
Sugars39 g
Total Fat48 g
Saturated Fat16 g
Monounsaturated Fat18 g
Polyunsaturated Fat9.6 g
Omega-30.2 g
Cholesterol1860 mg
Sodium716 mg
Potassium2335 mg
Calcium286 mg
Iron11 mg
Magnesium67 mg
Phosphorus1017 mg
Zinc6.7 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D10 mcg
Vitamin C0 mg
Vitamin A800 mcg
Vitamin E5.3 mg
Vitamin K1.5 mcg
Vitamin B60.9 mg
Vitamin B124.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)2.4 mg
Niacin (B3)2.1 mg
Folate275 mcg
Choline1470 mg
Caffeine0 mg
Water384 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 40. The excerpt below is the record exactly as published.
the whites of ten eggs, 1J breakfast- cupfuls of sugar, 1 breakfast-cupful of flour, 2 teaspoonfuls of cream of tartar, salt, and any flavouring desired
Cook this with the app: pantry check, scaling, and the assistant.