Snow Eggs
From The school cookery book, 1881
Presented as published in 1881. 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
210Calories
12 gProtein
17 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories210 kcal
Protein12 g
Carbohydrates17 g
Fiber2.7 g
Sugars13 g
Total Fat11 g
Saturated Fat5 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol208 mg
Sodium141 mg
Potassium365 mg
Calcium303 mg
Iron1.3 mg
Magnesium31 mg
Phosphorus287 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D2.8 mcg
Vitamin C0.2 mg
Vitamin A139 mcg
Vitamin E0.7 mg
Vitamin K1.7 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate24 mcg
Choline180 mg
Caffeine0 mg
Water200 g
As published
This recipe was extracted from The school cookery book (1881), page 61. The excerpt below is the record exactly as published.
Snow Eggs. — Required: 1 egg; 1% gills of milk ; inch stick cinnamon ; 1 heaped teaspoonful sugar
Cook this with the app: pantry check, scaling, and the assistant.