vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Snow Dessert
From The Monmouth Baptist ladies' cook book, 1907
Serves 2
Presented as published in 1907. 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
643Calories
25 gProtein
122 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories643 kcal
Protein25 g
Carbohydrates122 g
Fiber1.4 g
Sugars102 g
Total Fat8.1 g
Saturated Fat2.5 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol279 mg
Sodium409 mg
Potassium172 mg
Calcium130 mg
Iron9.5 mg
Magnesium22 mg
Phosphorus174 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C12 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.1 mg
Folate78 mcg
Choline231 mg
Caffeine0 mg
Water214 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 108. The excerpt below is the record exactly as published.
SNOW DESSERT. Soak one-fourth cup of gelatine in one-fourth cup of cold water, one hour. Pour on one cup ot boiling water and stir till dissolved, add one cup of sugar and four tablespoons of lemon juice. When cool, beat till frothy, and add beaten whites of three eggs
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