Dutch Frosting
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
To be served with plain layer cake.
Presented as published in 1909. 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
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 19. The excerpt below is the record exactly as published.
Dutch frosting. DUTCH FROSTING. To two well beaten eggs, add one cupful of granulated sugar and two grated apples of good size, a few drops of lemon flavor
Cook this with the app: pantry check, scaling, and the assistant.