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Boiled Maple Frosting
From Boston Cooking-School cook book, 1896
Serves 8
Presented as published in 1896. 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
236Calories
2 gProtein
59 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories236 kcal
Protein1.6 g
Carbohydrates59 g
Fiber0.2 g
Sugars57 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Sodium34 mg
Potassium5.1 mg
Calcium10 mg
Iron1 mg
Magnesium1.1 mg
Phosphorus2.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate4 mcg
Choline0.4 mg
Water23 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 282. The excerpt below is the record exactly as published.
BOILED MAPLE FROSTING 1 pound soft maple sugar V cup boiling water 2 egg whites
Cook this with the app: pantry check, scaling, and the assistant.