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Almond Frosting
From Original White House Cookbook, 1887
Serves 10
Presented as published in 1887. 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
518Calories
12 gProtein
70 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories518 kcal
Protein12 g
Carbohydrates70 g
Fiber5.7 g
Sugars62 g
Total Fat24 g
Saturated Fat2.2 g
Monounsaturated Fat15 g
Polyunsaturated Fat5.9 g
Omega-30 g
Cholesterol56 mg
Sodium22 mg
Potassium355 mg
Calcium131 mg
Iron2 mg
Magnesium125 mg
Phosphorus248 mg
Zinc1.6 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A24 mcg
Vitamin E12 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.7 mg
Folate27 mcg
Choline68 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 181. The excerpt below is the record exactly as published.
ALMOND PROSTING. The whites of three eggs, beaten up with three cups of fine, white sugar. Blanch a pound of sweet almonds, pound them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract
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