Fluffy Frosting
From The Gertrude Bobbitt Circle cook book, 1948
Presented as published in 1948. 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
885Calories
5 gProtein
221 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories885 kcal
Protein5.1 g
Carbohydrates221 g
Fiber1.3 g
Sugars201 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium272 mg
Potassium439 mg
Calcium78 mg
Iron8.1 mg
Magnesium7.7 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2 mg
Folate32 mcg
Choline3.1 mg
Caffeine0 mg
Water122 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 29. The excerpt below is the record exactly as published.
FLUFFY FROSTING 1 cup sugar Pinch of salt 1 egg white Vk tsp. cream of tartar x/2 cup boiling water
Cook this with the app: pantry check, scaling, and the assistant.