vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Snow Souffle
From Royal Victoria cook book, 1900
Serves 2
Presented as published in 1900. 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
917Calories
18 gProtein
210 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories917 kcal
Protein18 g
Carbohydrates210 g
Fiber2.8 g
Sugars203 g
Total Fat5.7 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium100 mg
Potassium213 mg
Calcium63 mg
Iron1.7 mg
Magnesium17 mg
Phosphorus120 mg
Zinc0.7 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C53 mg
Vitamin A81 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate38 mcg
Choline157 mg
Caffeine0 mg
Water129 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 37. The excerpt below is the record exactly as published.
SNOW SOUFFLE—Beat the whites of 2 eggs to a stift froth ; dissolve 4 box gelatine in a little more than a pint of hot water; 2 cups sugar, and the juice of 2 lemons
Cook this with the app: pantry check, scaling, and the assistant.