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Boiled Frosting
From The household cook book, 1902
Serves 1
If too much boiled, the tendency of the frosting will be to dry before it cools, but 1 or 2 drops of hot water added while using will remedy it.
Presented as published in 1902. 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
966Calories
7 gProtein
239 gCarbs
2 gFat
Full nutrition (28 nutrients)
Calories966 kcal
Protein6.9 g
Carbohydrates239 g
Fiber2.6 g
Sugars201 g
Total Fat1.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Sodium539 mg
Potassium68 mg
Calcium153 mg
Iron16 mg
Magnesium15 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.2 mg
Water218 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 292. The excerpt below is the record exactly as published.
BOILED FROSTING,— The white of 1 egg, 1 cup granulated sugar. Beat the egg to a stiff froth. Put just enough boiling water
Cook this with the app: pantry check, scaling, and the assistant.