Boiled Frosting
From Luncheons, breakfasts, simple dinners and carving, 1905
Spread over the cake, and let sit in the oven a few minutes until it is dry.
Presented as published in 1905. 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
846Calories
6 gProtein
201 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories846 kcal
Protein6.3 g
Carbohydrates201 g
Fiber0 g
Sugars201 g
Total Fat5.4 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium73 mg
Potassium73 mg
Calcium30 mg
Iron1 mg
Magnesium6.6 mg
Phosphorus99 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 23. The excerpt below is the record exactly as published.
Boiled Frosting — To the white of one egg use one cupful of white sugar. Boil the sugar with a 57 small amount of water
Cook this with the app: pantry check, scaling, and the assistant.