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Creamy Nut Frosting
From Mary Jane's cook book, 1916
Serves 10
Trying to Help, Neponset.
Presented as published in 1916. 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
180Calories
2 gProtein
44 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories180 kcal
Protein2.1 g
Carbohydrates44 g
Fiber0.1 g
Sugars42 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol2.8 mg
Sodium25 mg
Potassium59 mg
Calcium32 mg
Iron0.8 mg
Magnesium4.4 mg
Phosphorus11 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate2.5 mcg
Choline0.9 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 25. The excerpt below is the record exactly as published.
CREAMY NUT FROSTING. Brown sugar, l1/^ cups. Egg whites, 2. AVhite sugar, Vi cup. Vanilla, y2 teaspoon. Boiling water, 14 CUP- English walnut meats, 1-3 cup
Cook this with the app: pantry check, scaling, and the assistant.