Boiled Frosting

Name: Boiled Frosting
Ingredients: 1 c. sugar; % T. cream of tartar; 3^ c. boiling water; 1 white of egg; }/2 T. vanilla or 1 T. lemon juice

From Canadian cook book, 1924

If syrup is cooled only until it stops bubbling, the icing will be firm and crisp.

Presented as published in 1924. 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

947Calories

3 gProtein

234 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories947 kcal

Protein2.8 g

Carbohydrates234 g

Fiber2 g

Sugars202 g

Total Fat1.5 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium409 mg

Potassium1271 mg

Calcium117 mg

Iron12 mg

Magnesium12 mg

Phosphorus26 mg

Zinc0.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3 mg

Folate48 mcg

Choline4.6 mg

Caffeine0 mg

Water148 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 67. The excerpt below is the record exactly as published.

BOILED FROSTING. 1 c. sugar. % T. cream of tartar. 3^ c. boiling water. 1 white of egg. }/2 T. vanilla or 1 T. lemon juice

Cook this with the app: pantry check, scaling, and the assistant.