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Snow Eggs
From The Cook County cook book, 1912
Serves 1
Snow eggs may be poached in milk, which can be used afterward in making a custard.
Presented as published in 1912. 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
124Calories
5 gProtein
26 gCarbs
0 gFat
Full nutrition (16 nutrients)
Calories124 kcal
Protein5.4 g
Carbohydrates26 g
Sugars25 g
Total Fat0.1 g
Sodium0.3 mg
Potassium0.5 mg
Calcium0.3 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Riboflavin (B2)0.2 mg
Water43 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 40. The excerpt below is the record exactly as published.
SNOW EGGS. — Take 2 level tablespoons of sugar to each white of egg
Cook this with the app: pantry check, scaling, and the assistant.