Snow Cake
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
8379Calories
96 gProtein
2051 gCarbs
116 gFat
Full nutrition (34 nutrients)
Calories8379 kcal
Protein96 g
Carbohydrates2051 g
Fiber24 g
Sugars1811 g
Total Fat116 g
Saturated Fat5.4 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat4.5 g
Omega-30.1 g
Cholesterol823 mg
Sodium714 mg
Potassium8502 mg
Calcium227 mg
Iron44 mg
Magnesium479 mg
Phosphorus2097 mg
Zinc14 mg
Copper2.4 mg
Manganese3.3 mg
Vitamin D3 mcg
Vitamin C34 mg
Vitamin A258 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B65.1 mg
Vitamin B121.3 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)1.8 mg
Niacin (B3)31 mg
Folate6203 mcg
Choline441 mg
Caffeine0 mg
Water1600 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 90. The excerpt below is the record exactly as published.
SNOW CAKE. 4 lb. arrowroot. 4 butter. 4 lb. castor sugar. Whites of 3 eggs. Essence of almonds, or vanilla
Cook this with the app: pantry check, scaling, and the assistant.