vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Snow Cream
From Vegetarian cookery, 1891
Serves 4
Presented as published in 1891. 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
551Calories
6 gProtein
34 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories551 kcal
Protein5.5 g
Carbohydrates34 g
Fiber0 g
Sugars30 g
Total Fat44 g
Saturated Fat25 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol214 mg
Sodium62 mg
Potassium151 mg
Calcium87 mg
Iron0.5 mg
Magnesium13 mg
Phosphorus116 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0.5 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water119 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 103. The excerpt below is the record exactly as published.
Snow Cream. One pint of cream, the whites of two eggs, four ounces of sugar, and quarter of a pint of lemonade
Cook this with the app: pantry check, scaling, and the assistant.