Snowflake Toast
From Every-day dishes and every-day work, 1897
The sauce should be light and frothy.
Presented as published in 1897. 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
1158Calories
48 gProtein
56 gCarbs
83 gFat
Full nutrition (34 nutrients)
Calories1158 kcal
Protein48 g
Carbohydrates56 g
Fiber0 g
Sugars47 g
Total Fat83 g
Saturated Fat45 g
Monounsaturated Fat19 g
Polyunsaturated Fat3 g
Omega-30.2 g
Cholesterol610 mg
Sodium537 mg
Potassium1724 mg
Calcium1328 mg
Iron2.2 mg
Magnesium137 mg
Phosphorus1258 mg
Zinc5.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D11 mcg
Vitamin C0 mg
Vitamin A472 mcg
Vitamin E1.5 mg
Vitamin K3.1 mcg
Vitamin B60.8 mg
Vitamin B126.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.8 mg
Niacin (B3)1.7 mg
Folate60 mcg
Choline468 mg
Caffeine0 mg
Water1004 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 88. The excerpt below is the record exactly as published.
Snowflake Toast. — Heat to boiling a quart of milk to which a half cup of cream and a little salt have been added. Thicken with a tablespoonful of flour rubbed smooth in a little cold milk. Have ready the whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.