Boiled Frosting
From The National home cook book, 1900
If these directions are followed, your frosting will never be grainy.
Presented as published in 1900. 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
1194Calories
6 gProtein
302 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1194 kcal
Protein6.4 g
Carbohydrates302 g
Fiber0 g
Sugars301 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.6 mg
Potassium7.2 mg
Calcium6.6 mg
Iron0.2 mg
Magnesium2.1 mg
Phosphorus0 mg
Zinc0 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 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water170 g
As published
This recipe was extracted from The National home cook book (1900), page 42. The excerpt below is the record exactly as published.
BOILED FROSTING—Secret of making good | polled frost- ing: One and one-half cups-sugar, one-half cup water, whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.