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Buttermilk Frosting
From Boston Cooking-School cook book, 1896
Serves 1
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
463Calories
4 gProtein
106 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories463 kcal
Protein3.9 g
Carbohydrates106 g
Fiber0 g
Sugars106 g
Total Fat4.4 g
Saturated Fat2.3 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.2 g
Cholesterol13 mg
Sodium129 mg
Potassium166 mg
Calcium141 mg
Iron0.1 mg
Magnesium12 mg
Phosphorus104 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A57 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate6.1 mcg
Choline18 mg
Caffeine0 mg
Water107 g
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.
BUTTERMILK FROSTING 34 cup buttermilk 34 cup sugar
Cook this with the app: pantry check, scaling, and the assistant.