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Snowball Cakes
From The encyclopædia of practical cookery, 1890
Serves 6
Requires ball-shaped moulds.
Presented as published in 1890. 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
221Calories
8 gProtein
39 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories221 kcal
Protein8.3 g
Carbohydrates39 g
Fiber0 g
Sugars2.2 g
Total Fat3.1 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium36 mg
Potassium99 mg
Calcium23 mg
Iron3.1 mg
Magnesium16 mg
Phosphorus101 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate87 mcg
Choline74 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 41. The excerpt below is the record exactly as published.
Snowball Cakes. — In making these Cakes ball-shaped moulds (see Fig. 29G), about the size of oranges, are required, which must open into halves upon a hinge and have holes pierced in them close together, like a fine sieve. Having obtained these moulds the Cake is to be made as follows : Sift Jib. of flour on to a board or table and make a bay in it ; pour J wineglassful of white wine into the bay. Then add the yolks of three eggs, 1 table-spoonful of sugar, and 1 pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.