nut-freesoy-freefish-freeshellfish-free
Snowballs
From Superior cook book, 1905
Serves 2
Presented as published in 1905. 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
770Calories
15 gProtein
66 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories770 kcal
Protein15 g
Carbohydrates66 g
Fiber1.3 g
Sugars50 g
Total Fat50 g
Saturated Fat24 g
Monounsaturated Fat18 g
Polyunsaturated Fat4.5 g
Omega-30.1 g
Cholesterol356 mg
Sodium159 mg
Potassium1136 mg
Calcium211 mg
Iron2.4 mg
Magnesium39 mg
Phosphorus303 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D3.2 mcg
Vitamin C0.2 mg
Vitamin A297 mcg
Vitamin E1.4 mg
Vitamin K1.6 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.1 mg
Folate61 mcg
Choline257 mg
Caffeine0 mg
Water169 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 91. The excerpt below is the record exactly as published.
^ tablespoons melted butter. \\> teaspoon salt, 1/2 teaspoon grated nutmeg, 2 eggs, l^/^ cups nulk, 3 teaspoons baking powder, Dousman's Best ['atent flour to make a soft dough : handle as little as possible. Mrs. Crocker. Doughnuts. One-half cup sugar, 2 eggs, 1 grated nutmeg, 1 cup sweet milk, 1 tablespoon SUPERIOR COOK BOOK 123 lard, 2 toaspoons hakiu- powder. Siir ."nouoh Dousnuurs Hfst Patont fl.uir in to make a still'hattt'r. drop witli teaspoon in hoilino- lanl. Mks. a. M. Coi.K. Calnnict. Mn-li. Crullers. Beat thoroughlv 4 c->is, a.M s oranitr spoons (lar-c size) of sn-ar l.oat well: r, of butter, beat; then 10 spoons of thick sour ]iiilk. 1 hcapm- teaspoon ol soda, salt and Dousnu-in's Best Tatenl flour sutVieient to roll out easdy. Cut witli .iao-,oin,o- 1 !• • 1 < I ,,. 1 Mi;s H A. (iooDVKAi;. iron and Irv m hot lard. ■'"> • Doughnuts. One-half c-u]. butter. 1 cup sugar. ;i e-s. P^ cups milk. ■^ teaspoons baki.i- powder in 1 (luart Dousniairs Best Patent flour, pineli salt, nutnu-- flavor. Make .•« 1 + .. J] M i;s. (ii:o. I>\.\i i-()i;ii. stiir enou.uh to roll. . ■ i. . Raised Doughnuts. One eake eonipressed veast. 1 pint of wanu milk and sutlieient Dousnian's Best Patent flour to nudce a sponge. When light, stir -:., of a .up ol butter with 1 (up of sugar to a eream. add 4 beaten eggs. 1 teaspoon salt, add to tlie sponge. Stir m enouo-h flour to make stiff douuli to roll, ahout like rais.'d l)iseuits. let rise; when li<d.t"roll and cut in eakes. h't ris,. again, tlien bake in hot lard, dust with pow- dered sugar. ^1'-^ 1^'^^"-^ S|.o,M.i:v. Snowballs. Seven tablespoons sugar, 3 tablespoons melted Initter. ;} tablespoons melted lard. 3 ecrgs 1 cup of milk, 1 teaspoon of soda and 2 of cream of tartar, i/o a grated nut- mel'aml U. a level teaspoon of salt. DousmanV Best Patent flour to roll solt.
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.