vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Snow Cream
From The white ribbon cook book, 1894
Serves 2
Serve with custard made from yolks of eggs and milk.
Presented as published in 1894. 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
765Calories
13 gProtein
174 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories765 kcal
Protein13 g
Carbohydrates174 g
Fiber1.4 g
Sugars171 g
Total Fat5.5 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium88 mg
Potassium143 mg
Calcium47 mg
Iron1.3 mg
Magnesium12 mg
Phosphorus110 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C27 mg
Vitamin A81 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate31 mcg
Choline152 mg
Caffeine0 mg
Water96 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 100. The excerpt below is the record exactly as published.
Snow Cream — One-half oz. gelatine, 1 tumbler water, the juice of 1 lemon, 34 lb. loaf sugar, and 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.