Boiled Frosting
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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
No method was recorded for this recipe.
Nutrition per serving
896Calories
7 gProtein
212 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories896 kcal
Protein7.2 g
Carbohydrates212 g
Fiber0.7 g
Sugars201 g
Total Fat5.7 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol186 mg
Sodium209 mg
Potassium492 mg
Calcium68 mg
Iron5 mg
Magnesium10 mg
Phosphorus107 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 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)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate39 mcg
Choline149 mg
Caffeine0 mg
Water86 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 43. The excerpt below is the record exactly as published.
Boiled Frosting. 1 cup granulated sugar; 14 cup boiling water; y2 teaspoon cream of tartar; white of 1 egg
Cook this with the app: pantry check, scaling, and the assistant.