Snow Eggs
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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
1247Calories
46 gProtein
187 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories1247 kcal
Protein46 g
Carbohydrates187 g
Fiber0.1 g
Sugars187 g
Total Fat37 g
Saturated Fat14 g
Monounsaturated Fat13 g
Polyunsaturated Fat6 g
Omega-30.1 g
Cholesterol1145 mg
Sodium602 mg
Potassium798 mg
Calcium469 mg
Iron5.3 mg
Magnesium68 mg
Phosphorus843 mg
Zinc4.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D8.3 mcg
Vitamin C0 mg
Vitamin A558 mcg
Vitamin E3.3 mg
Vitamin K1 mcg
Vitamin B60.7 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.7 mg
Niacin (B3)0.5 mg
Folate141 mcg
Choline926 mg
Caffeine0 mg
Water443 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 44. The excerpt below is the record exactly as published.
SNOW EGGS PLACE in a deep saute pan with cover one quart of new milk, four knobs of sugar, and a little cinna- mon stick. Let this simmer and then remove the cover from the pan. Whisk the whites of six eggs very stiffly, mix into this four ounces of finely-sifted sugar. Mould this with a tablespoon into the shapes of an egg, dropping them into the pan in which is the scalding milk. Let them poach gently. Make a custard of the yolks of the 142 PUDDINGS AND SWEETS six eggs, two ounces of sifted sugar, and half a pint of milk
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Cook this with the app: pantry check, scaling, and the assistant.