Egg Frosting
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
880Calories
6 gProtein
202 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories880 kcal
Protein6.3 g
Carbohydrates202 g
Fiber0 g
Sugars198 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium76 mg
Potassium87 mg
Calcium31 mg
Iron1 mg
Magnesium7.2 mg
Phosphorus100 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water53 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 41. The excerpt below is the record exactly as published.
Egg Frosting add \4 c. chopped walnuts, figs, dates, or raisins, separately or in combination. FIG FILLING. lb. figs. 2 c. boiling waters c. sugar. 1 tbsp. lemon juice. Chop figs fine, add remaining ingredients, and cook in a double boiler until thick enough to spread. PLAIN FROSTING. 2 tbsp. boiling water or cream, or Icing sugar (sifted). fresh fruit juice. Flavoring. Add sugar gradually to the liquid until thick enough to spread; flavor. AIK bole EGG FROSTING. White 1 egg. Icing sugar. 2 tsp. cold water. 2 tsp. vanilla or /5 tbsp. lemon juice
Cook this with the app: pantry check, scaling, and the assistant.