Snow Eggs

Name: Snow Eggs
Ingredients: one pint of milk; half an inch of cinnamon stick; the whites of three eggs; the beaten yolks of four eggs

From The handy dictionary of cookery, 1890

Presented as published in 1890. 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

575Calories

37 gProtein

27 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories575 kcal

Protein37 g

Carbohydrates27 g

Fiber1.3 g

Sugars23 g

Total Fat35 g

Saturated Fat9.1 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol58 mg

Sodium185 mg

Potassium742 mg

Calcium624 mg

Iron0.2 mg

Magnesium59 mg

Phosphorus494 mg

Zinc2.1 mg

Copper0 mg

Manganese0.4 mg

Vitamin D4.7 mcg

Vitamin C0.1 mg

Vitamin A156 mcg

Vitamin E4.1 mg

Vitamin K0.8 mcg

Vitamin B60.3 mg

Vitamin B122.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.3 mg

Niacin (B3)0.5 mg

Folate0.2 mcg

Choline87 mg

Caffeine0 mg

Water543 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 92. The excerpt below is the record exactly as published.

Snow Eggs. Put into a clean pan one pint of milk, half an inch of cinnamon stick, bring it through the boil Beat up the whites of three eggs to a stiff froth, shape them with two tablespoons dipped into hot water; drop them into the boiling milk, allow them to remain a few seconds, then carefully turn them over to poach on the other side. Lift them out on to a sieve. Remove from it the cinnamon stick ; pour it over the beaten yolks of four eggs

Cook this with the app: pantry check, scaling, and the assistant.