vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Boiled Frosting
From The Pattern cook-book, 1890
Serves 1
Presented as published in 1890. 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
828Calories
1 gProtein
211 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories828 kcal
Protein0.9 g
Carbohydrates211 g
Fiber0.7 g
Sugars201 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium137 mg
Potassium225 mg
Calcium40 mg
Iron4.1 mg
Magnesium4.5 mg
Phosphorus8.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate16 mcg
Choline1.5 mg
Caffeine0 mg
Water49 g
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 240. The excerpt below is the record exactly as published.
BOILED FROSTING. This frosting is convenient to make when there is no powdered sugar at hand. The following will make an ample allowance for one cake : One cupful of granulated sugar. One-quarter cupful of boiling water. One-quarter tea-spoonful of cream of tartar. One egg (white). One-half tea-spoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.