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Sour Cream Snowballs
From The encyclopædia of practical cookery, 1890
Serves 2
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
503Calories
16 gProtein
30 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories503 kcal
Protein16 g
Carbohydrates30 g
Fiber0.1 g
Sugars12 g
Total Fat29 g
Saturated Fat15 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol341 mg
Sodium174 mg
Potassium399 mg
Calcium193 mg
Iron2.2 mg
Magnesium41 mg
Phosphorus322 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.5 mcg
Vitamin C0.1 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K1.6 mcg
Vitamin B60.3 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.4 mg
Folate77 mcg
Choline233 mg
Caffeine0 mg
Water253 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 568. The excerpt below is the record exactly as published.
Sour Ci’eam Snowballs. -Mix f pint of sour Cream with three well-beaten eggs, then mix flour in gradually and smoothly till the batter is so thick that a spoon will stand in it. Stir in i pint of beer, sweeten to taste with brown sugar, put in a few cardamoms
Cook this with the app: pantry check, scaling, and the assistant.