vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Almond Frosting
From Buckeye cookery, 1892
Serves 8
Presented as published in 1892. 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
169Calories
6 gProtein
16 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories169 kcal
Protein5.7 g
Carbohydrates16 g
Fiber2 g
Sugars13 g
Total Fat9.8 g
Saturated Fat1.2 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol70 mg
Sodium27 mg
Potassium144 mg
Calcium54 mg
Iron0.9 mg
Magnesium45 mg
Phosphorus114 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A30 mcg
Vitamin E4.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate16 mcg
Choline63 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 49. The excerpt below is the record exactly as published.
ALMOND FRostine. Blanch half pint sweet almonds by putting them in boiling © water, stripping off the skins, and spreading upon a dry cloth until cold; pound a few of them at a time in a mortar till well - pulverized; mix carefully whites of three egos and three- -quarters: apie powdered sugar, add almonds, flavor with a tea-spoon vanilla _ or lemon, and dry in a cool oven or in the open air when weather | is deena ; BomLED FROSTING. a a AWhites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.