vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Boiled Frosting
From Buckeye cookery, 1892
Serves 1
Add almonds or hickory-nuts for flavor.
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
1182Calories
19 gProtein
251 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories1182 kcal
Protein19 g
Carbohydrates251 g
Fiber0 g
Sugars251 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium217 mg
Potassium213 mg
Calcium88 mg
Iron2.8 mg
Magnesium19 mg
Phosphorus297 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water173 g
As published
This recipe was extracted from Buckeye cookery (1892), page 49. The excerpt below is the record exactly as published.
BomLED FROSTING. a a AWhites of three eggs beaten to a stiff froth, one inves cup a 4 granulated sugar moistened with four table-spoons hot water
Cook this with the app: pantry check, scaling, and the assistant.