vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Snow-ball Custard
From The economical cook book, 1905
Serves 6
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
141Calories
11 gProtein
13 gCarbs
5 gFat
Full nutrition (30 nutrients)
Calories141 kcal
Protein11 g
Carbohydrates13 g
Sugars12 g
Total Fat5.2 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol19 mg
Sodium62 mg
Potassium244 mg
Calcium200 mg
Iron0 mg
Magnesium19 mg
Phosphorus164 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin A52 mcg
Vitamin E0.1 mg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline29 mg
Water186 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 97. The excerpt below is the record exactly as published.
Snow-ball Cnstard. Beat the whites of six eggs to a stiff firoth ; boil a quart of milk in which you haye stirred two tablespoonsful of sugar
Cook this with the app: pantry check, scaling, and the assistant.