Egg Frosting
From A text-book of cooking, 1915
The lemon juice may be omitted, and chocolate (or cocoa) and vanilla added.
Presented as published in 1915. 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
802Calories
3 gProtein
202 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories802 kcal
Protein3.3 g
Carbohydrates202 g
Fiber0 g
Sugars197 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium4.2 mg
Potassium20 mg
Calcium2.9 mg
Iron0.1 mg
Magnesium0.9 mg
Phosphorus1.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate3.1 mcg
Choline0.8 mg
Caffeine0 mg
Water41 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 101. The excerpt below is the record exactly as published.
EGG FROSTING 1 egg white 1 cupful confectioner's sugar 1 tablespoonful lemon juice
Cook this with the app: pantry check, scaling, and the assistant.