vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Snow Cake
From The Landmarks club cook book, 1903
Serves 1
Miss M. J. Workman.
Presented as published in 1903. 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
552Calories
56 gProtein
79 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories552 kcal
Protein56 g
Carbohydrates79 g
Fiber0 g
Sugars45 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.5 mg
Potassium840 mg
Calcium5.6 mg
Iron1.6 mg
Magnesium6.9 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)2.1 mg
Niacin (B3)1.7 mg
Folate40 mcg
Choline0 mg
Caffeine0 mg
Water434 g
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 103. The excerpt below is the record exactly as published.
pinch of salt, two and a half cups flour. 1 Pauline Jewett. SORT GINGERBREAD. One cup butter, one cup brown sugar; mix well with but- ter ; three eggs, two cups New Orleans molasses, one cup sour milk, two even teaspoonfuls soda well beaten into milk, three CAKE. 173 cups flour, ginger, cinnamon, allspice and cloves to taste. By adding currants and raisins, will make nice fruit cake. Beatrice Wigmoke. SNOWBALL CAKE. One cup sugar, half cup butter, two cups flour, half cup sweet milk, whites of three eggs, teaspoon of baking powder sifted with the flour. Beat butter and sugar thoroughly to- gether, add whites of eggs beaten to stiff froth. Add flour and milk last. Pauline Jewett. SNOW CAICE. Whites of ten eggs beaten to a stiff froth, one tumbler of flour, one and a half tumblers of powdered white sugar, one teaspoonful of cream tartar
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