Œufs a la Neige au Citron (Snow Eggs with Lemon)

Name: Œufs a la Neige au Citron (Snow Eggs with Lemon)
Ingredients: the whites of five eggs; a quart of milk

From Little French dinners, 1898

Presented as published in 1898. 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

942Calories

63 gProtein

47 gCarbs

55 gFat

Full nutrition (34 nutrients)

Calories942 kcal

Protein63 g

Carbohydrates47 g

Fiber0 g

Sugars48 g

Total Fat55 g

Saturated Fat26 g

Monounsaturated Fat16 g

Polyunsaturated Fat5.8 g

Omega-30.2 g

Cholesterol1047 mg

Sodium725 mg

Potassium1807 mg

Calcium1339 mg

Iron4.4 mg

Magnesium146 mg

Phosphorus1479 mg

Zinc7.3 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D14 mcg

Vitamin C0 mg

Vitamin A712 mcg

Vitamin E3.1 mg

Vitamin K0.8 mcg

Vitamin B61 mg

Vitamin B127.5 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2.5 mg

Niacin (B3)1.2 mg

Folate118 mcg

Choline909 mg

Caffeine0 mg

Water1049 g

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 19. The excerpt below is the record exactly as published.

fs a la Neige an Citron (Snow Eggs with Lemon). — Whisk the whites of five eggs to a very stiff froth ; put a quart of milk

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