Snow Cream
From Domestic and economical cookery recipes, 1897
Presented as published in 1897. 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
695Calories
17 gProtein
35 gCarbs
55 gFat
Full nutrition (33 nutrients)
Calories695 kcal
Protein17 g
Carbohydrates35 g
Fiber0 g
Sugars31 g
Total Fat55 g
Saturated Fat30 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.2 g
Cholesterol357 mg
Sodium210 mg
Potassium536 mg
Calcium388 mg
Iron1 mg
Magnesium43 mg
Phosphorus385 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A138 mcg
Vitamin E0.6 mg
Vitamin K3.4 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate28 mcg
Choline0 mg
Caffeine0 mg
Water763 g
As published
This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 58. The excerpt below is the record exactly as published.
SNOW CREAM. INGREDIENTS. 1 gill of cream ■h pint of custard 1 pint of water
Cook this with the app: pantry check, scaling, and the assistant.