vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Almond Frosting
From The household (of the Detroit free press), 1886
Serves 10
Requires a good deal of stirring.
Presented as published in 1886. 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
282Calories
4 gProtein
46 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories282 kcal
Protein4.3 g
Carbohydrates46 g
Fiber2.5 g
Sugars41 g
Total Fat9.8 g
Saturated Fat0.7 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol0 mg
Sodium28 mg
Potassium148 mg
Calcium60 mg
Iron1.5 mg
Magnesium53 mg
Phosphorus94 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E4.9 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate12 mcg
Choline10 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 354. The excerpt below is the record exactly as published.
the whites of two eggs with eight large spoonfuls of white sugar; place in a small can and cook over the boiling tea-kettle for five minutes, stirring constantly ; spread it on the cake with a knife, and as quickly as possible, as it hardens immediately. ALMOND FROSTING. Two cups of sugar ; pour over one-half cup of boiling water, cook until ropy ; beat whites of two eggs, stir into the sugar until cold (it requires a good deal of stirring) ; add flavoring (bitter almonds is best), and one and a half cups sweet almonds blanched
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