vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Snow Cream
From Cookery for every household, 1914
Serves 4
More economical than ordinary whipped cream for garnishing.
Presented as published in 1914. 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
132Calories
1 gProtein
10 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories132 kcal
Protein0.9 g
Carbohydrates9.7 g
Fiber0.7 g
Sugars6.9 g
Total Fat11 g
Saturated Fat6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0 g
Cholesterol30 mg
Sodium16 mg
Potassium63 mg
Calcium32 mg
Iron0.2 mg
Magnesium6.1 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.8 mcg
Choline1.3 mg
Caffeine0 mg
Water276 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 724. The excerpt below is the record exactly as published.
Snow Cream 1 qt. cold water. I Juice of 1 lemon. 2 table-sps. castor sugar. | 1 gill cream.
Cook this with the app: pantry check, scaling, and the assistant.