Snow Milk
From The spirit of cookery, 1895
Presented as published in 1895. 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
203Calories
11 gProtein
11 gCarbs
13 gFat
Full nutrition (30 nutrients)
Calories203 kcal
Protein11 g
Carbohydrates11 g
Sugars12 g
Total Fat13 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium366 mg
Calcium300 mg
Iron0 mg
Magnesium29 mg
Phosphorus246 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E1.1 mg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Water224 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 180. The excerpt below is the record exactly as published.
in milk ; alternate with layers of poppy- seed paste and panada, and at last cover with panada ; ornament with sugar and cinnamon. This pudding is to be heated in a water-bath, to set on standing, and after cooling to be turned out. A Compound Poppyseed Pudding contains, besides the paste, macaroons, yolks of eggs, currants, and whipped white of egg ; to be baked in a water-bath in a moderately hot oven, turned out on a plate, and be sent to table cold, with a custard sauce. Dishes with a Constituent Basis of White of Egg Froth. Snoio Milk. — The German cooks call the froth of white of egg snow. The froth used in the dish is sweetened and scalded in milk, so as to become set. It then becomes the solid part of a refection of which the liquid part is milk, or milk and egg-yolk
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Cook this with the app: pantry check, scaling, and the assistant.