vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Boiled Frosting
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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
932Calories
13 gProtein
202 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories932 kcal
Protein13 g
Carbohydrates202 g
Fiber0 g
Sugars202 g
Total Fat10 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium148 mg
Potassium158 mg
Calcium63 mg
Iron1.9 mg
Magnesium15 mg
Phosphorus199 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C3 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
Folate49 mcg
Choline294 mg
Caffeine0 mg
Water204 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 249. The excerpt below is the record exactly as published.
Boiled Frosting. Two cups of sugar, one cup of water, whites of four eggs, two teaspoonfuls of vanilla, or one tablespoonful of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.