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Brown Sugar Frosting
From Scientific cooking with scientific methods, 1911
Serves 8
Presented as published in 1911. 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
136Calories
1 gProtein
34 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories136 kcal
Protein1 g
Carbohydrates34 g
Fiber0 g
Sugars27 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8.9 mg
Potassium128 mg
Calcium25 mg
Iron0.3 mg
Magnesium7.3 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.7 mg
Vitamin A5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate10 mcg
Choline0.6 mg
Caffeine0 mg
Water1.5 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 140. The excerpt below is the record exactly as published.
Brown Sugar Frosting. Make same as boiled frosting, using brown sugar in place of white. Add one-half cup of nuts cut fine
Cook this with the app: pantry check, scaling, and the assistant.