vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cream Maple-Sugar 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
319Calories
1 gProtein
58 gCarbs
11 gFat
Full nutrition (23 nutrients)
Calories319 kcal
Protein0.6 g
Carbohydrates58 g
Sugars57 g
Total Fat11 g
Saturated Fat6 g
Monounsaturated Fat2.1 g
Cholesterol30 mg
Sodium6.6 mg
Potassium30 mg
Calcium18 mg
Iron0 mg
Magnesium1.9 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water17 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 283. The excerpt below is the record exactly as published.
CREAM MAPLE-SUGAR FROSTING 1 pound soft maple sugar 1 cup cream
Cook this with the app: pantry check, scaling, and the assistant.