vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Snow Cream
From Kentucky receipt book, 1903
Serves 8
Sufficient for eight persons.
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
254Calories
4 gProtein
7 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories254 kcal
Protein4.3 g
Carbohydrates6.6 g
Fiber0 g
Sugars4.2 g
Total Fat23 g
Saturated Fat13 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol153 mg
Sodium48 mg
Potassium92 mg
Calcium50 mg
Iron0.4 mg
Magnesium6.6 mg
Phosphorus83 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K1.5 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
Water53 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 169. The excerpt below is the record exactly as published.
Snow Cream. Whites of 4 eggs, 4 tablespoonfuls of powdered sugar, 1 pint 'of ci^eam, 1 teaspoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.