vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Snow Eggs
From Practical household cookery, 1891
Serves 3
Presented as published in 1891. 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
559Calories
23 gProtein
73 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories559 kcal
Protein23 g
Carbohydrates73 g
Fiber0.2 g
Sugars73 g
Total Fat20 g
Saturated Fat9.2 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol411 mg
Sodium266 mg
Potassium638 mg
Calcium458 mg
Iron1.8 mg
Magnesium52 mg
Phosphorus527 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5.1 mcg
Vitamin C4.4 mg
Vitamin A264 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.4 mg
Folate48 mcg
Choline352 mg
Caffeine0 mg
Water370 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 182. The excerpt below is the record exactly as published.
SNOW EGGS. Boil a quart of milk in a stewpan, with two ounces of sugar and the grated peel of a lemon. Meanwhile break six eggs, put the yolks in a basin and the whites in the egg-bowl, whip to a firm froth, then mix in a quarter of a pound of sifted sugar
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