vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Snow Buffs
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
Presented as published in 1902. 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
625Calories
38 gProtein
51 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories625 kcal
Protein38 g
Carbohydrates51 g
Fiber5.3 g
Sugars45 g
Total Fat31 g
Saturated Fat13 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol788 mg
Sodium426 mg
Potassium905 mg
Calcium629 mg
Iron3.9 mg
Magnesium75 mg
Phosphorus771 mg
Zinc4.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D7.5 mcg
Vitamin C65 mg
Vitamin A438 mcg
Vitamin E2.4 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B123.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)0.7 mg
Folate101 mcg
Choline657 mg
Caffeine0 mg
Water515 g
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 178. The excerpt below is the record exactly as published.
our eggs, three gills of milk, sugar to taste, and flayoring of lemon rind or yanilla. Put the milk in a sauce- pan with enough sugar to sweeten it and add the rind of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.