Boiled Frosting
From Fifty-two Sunday dinners, 1913
Spread thickly on cake.
Presented as published in 1913. 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
1698Calories
13 gProtein
403 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories1698 kcal
Protein13 g
Carbohydrates403 g
Fiber0 g
Sugars402 g
Total Fat11 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium151 mg
Potassium550 mg
Calcium64 mg
Iron2 mg
Magnesium14 mg
Phosphorus198 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water194 g
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 26. The excerpt below is the record exactly as published.
Boiled Frosting, sprinkle heavily with fresh grated cocoanut, cover with remaining layer. Spread top and sides with frosting, and sprinkle with cocoanut before frosting glazes. BOILED FROSTING 2 cups sugar. J^ cup water. 3^ teaspoon cream of tartar. Whites 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.