vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Snow Eggs
From European and American cuisine, 1914
Serves 2
Vanilla can be used instead of lemon.
Presented as published in 1914. 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
610Calories
35 gProtein
49 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories610 kcal
Protein35 g
Carbohydrates49 g
Fiber0 g
Sugars49 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium399 mg
Potassium942 mg
Calcium684 mg
Iron2.6 mg
Magnesium76 mg
Phosphorus789 mg
Zinc4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.6 mg
Folate71 mcg
Choline528 mg
Caffeine0 mg
Water545 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 360. The excerpt below is the record exactly as published.
Snow Eggs. — Six eggs, 1 quart milk, 4 tablespoonfuls sugar, 1 teaspoonful lemon extract
Cook this with the app: pantry check, scaling, and the assistant.