vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Fluffy Frosting
From Boston Cooking-School cook book, 1896
Serves 1
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
336Calories
11 gProtein
72 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories336 kcal
Protein11 g
Carbohydrates72 g
Fiber0 g
Sugars69 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.3 mg
Potassium111 mg
Calcium3.1 mg
Iron0.1 mg
Magnesium1.5 mg
Phosphorus0.4 mg
Zinc0 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 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water148 g
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 281. The excerpt below is the record exactly as published.
FLUFFY FROSTING 34 cup sugar Y teaspoon cream of tartar 14 cup water 2 egg whites 1% teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.