2010-04-26 17:38:17 UTC
time Ransom's Family Receipt Book 1884, p. 23.
"Snow as a substitute for eggs.--In making pancakes or puddings,
snow is an excellent substitute for eggs; two tablespoonfuls of
snow stirred in quickly are equal to an egg in puddings or
pancakes for making them light. It is explained by the fact that
snow contains in the flakes much atmospheric air, which is set
free as it melts."
I have not seen this suggestion before. It makes SOME sense, but
then this would seem to be more watery than egg when cooked....