vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Boiled Maple Sugar Frosting
From The Swedish, French, American cook book, 1918
Serves 1
Color with caramel if desired.
Presented as published in 1918. 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
1182Calories
13 gProtein
269 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories1182 kcal
Protein13 g
Carbohydrates269 g
Fiber0 g
Sugars262 g
Total Fat10 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium158 mg
Potassium371 mg
Calcium163 mg
Iron2 mg
Magnesium35 mg
Phosphorus201 mg
Zinc2.8 mg
Copper0.1 mg
Manganese3 mg
Vitamin D2 mcg
Vitamin C5.9 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.7 mg
Niacin (B3)0.2 mg
Folate50 mcg
Choline296 mg
Caffeine0 mg
Water182 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 629. The excerpt below is the record exactly as published.
Boiled Maple Sugar Frosting Take one cup granulated sugar, add half cup maple sugar and four tablespoons water, put on the stove and cook until it ropes. Beat the whites of two eggs to a stiff froth, into this pour the sugar, add some lemon j uic
Cook this with the app: pantry check, scaling, and the assistant.