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Spanish Snow

Name: Spanish Snow
Yield: 1 servings
Ingredients: one-third box gelatine; one pint milk; two eggs; half cup sugar; vanilla

From The Toronto Cook Book, 1915

Serves 1

Presented as published in 1915. 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

829Calories

28 gProtein

124 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories829 kcal

Protein28 g

Carbohydrates124 g

Fiber0 g

Sugars125 g

Total Fat25 g

Saturated Fat12 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol426 mg

Sodium219 mg

Potassium778 mg

Calcium649 mg

Iron1.1 mg

Magnesium62 mg

Phosphorus628 mg

Zinc2.9 mg

Copper0.2 mg

Manganese0 mg

Vitamin D6.5 mcg

Vitamin C0 mg

Vitamin A285 mcg

Vitamin E1.1 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B123.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.5 mg

Folate52 mcg

Choline369 mg

Caffeine0 mg

Water450 g

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 44. The excerpt below is the record exactly as published.

Spanish Snow One-third box gelatine (one tablespoon), one pint milk, two eggs, half cup sugar, vanilla

Cook this with the app: pantry check, scaling, and the assistant.