Snow Eggs
From Royal baker and pastry cook, 1913
Make custard with egg yolks, milk, and sugar, and serve with eggs.
Presented as published in 1913. 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
700Calories
48 gProtein
57 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories700 kcal
Protein48 g
Carbohydrates57 g
Fiber0 g
Sugars55 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium371 mg
Potassium1462 mg
Calcium1199 mg
Iron0 mg
Magnesium116 mg
Phosphorus984 mg
Zinc4.1 mg
Copper0 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.9 mg
Niacin (B3)1 mg
Folate0 mcg
Choline174 mg
Caffeine0 mg
Water988 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 54. The excerpt below is the record exactly as published.
Snow Eggs. — To whites 5 eggs add pinch salt, and whip to very stiff froth; gradually add 1 tablespoon powdered sugar and few drops flavoring. Scald 1 quart milk
Cook this with the app: pantry check, scaling, and the assistant.