vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Snowballs
From Miss Parloa's kitchen companion, 1887
Serves 2
Serve with hot clear wine sauce.
Presented as published in 1887. 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
753Calories
17 gProtein
159 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories753 kcal
Protein17 g
Carbohydrates159 g
Fiber5.4 g
Sugars103 g
Total Fat8.6 g
Saturated Fat2.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol279 mg
Sodium465 mg
Potassium288 mg
Calcium319 mg
Iron5.7 mg
Magnesium36 mg
Phosphorus296 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D1.5 mcg
Vitamin C71 mg
Vitamin A122 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.5 mg
Folate145 mcg
Choline226 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 329. The excerpt below is the record exactly as published.
Snowballs. Snowballs are made of three eggs, one cupful of sugar, one scant cupful of sifted flour, one teaspoonful and a half of baking-powder, three table-spoonfuls of water, the grated yellow rind of one lemon, and two table-spoon- fuls of lemon jui
Cook this with the app: pantry check, scaling, and the assistant.