vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Snowballs
From Scientific cooking with scientific methods, 1911
Serves 3
Presented as published in 1911. 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
724Calories
20 gProtein
143 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories724 kcal
Protein20 g
Carbohydrates143 g
Fiber0 g
Sugars69 g
Total Fat24 g
Saturated Fat2.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol295 mg
Sodium585 mg
Potassium286 mg
Calcium369 mg
Iron7 mg
Magnesium40 mg
Phosphorus375 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.4 mg
Folate182 mcg
Choline203 mg
Caffeine0 mg
Water99 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 106. The excerpt below is the record exactly as published.
21(5 cups flour. % cup sugar. 3 teaspoons baking-powder. 2 eggs. 3 squares Baker's chocolate. 1 cup milk. 1^ teaspoon salt. Cream butter, add sugar gradually, and eggs well beaten. Mix baking-powder with flour and salt, and add alternately with milk to butter, sugar and eggs; then add melted chocolate. Turn all into well-buttered mould, and steam for two hours. Serve with whipped cream sauce. Whipped Cream Sauce. One cup thick cream whipped until stiff, sweetened with one-third cup of powdered sugar; add one tea- spoon of vanilla. Snowballs. i/G cup butter. 214 cups flour. 1 cup sugar. 3 teaspoons baking-powder. 1/2 cup milk. Whites 4 eggs
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