Frosted Creams
From The Carbon County cook book, 1926
Presented as published in 1926. 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
4698Calories
19 gProtein
652 gCarbs
234 gFat
Full nutrition (34 nutrients)
Calories4698 kcal
Protein19 g
Carbohydrates652 g
Fiber0.1 g
Sugars652 g
Total Fat234 g
Saturated Fat90 g
Monounsaturated Fat104 g
Polyunsaturated Fat27 g
Omega-30.1 g
Cholesterol765 mg
Sodium385 mg
Potassium5070 mg
Calcium767 mg
Iron18 mg
Magnesium823 mg
Phosphorus402 mg
Zinc3.2 mg
Copper1.8 mg
Manganese5.1 mg
Vitamin D8.4 mcg
Vitamin C0.1 mg
Vitamin A240 mcg
Vitamin E2.9 mg
Vitamin K0.5 mcg
Vitamin B62.5 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.2 mg
Folate71 mcg
Choline594 mg
Caffeine0 mg
Water189 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 15. The excerpt below is the record exactly as published.
Frosted Creams. 1 cup sugar, 1 cup molasses, 1 cup lard, 1 cup sour milk, 3 teaspoons soda, 1 teaspoon ginger, 1 teaspoon cin- namon, yolks of 3 eggs. Flour to make stiff enough to spread with knife. Use whites of eggs with 114 cups sugar for boiled frosting. MRS. J. B. MIDDLETON. Oatmeal Cockies. 1 cup lard and butter mixed, 114 cups gran- ulated sugar, 34, cup thick sour milk, 1 cup raisins chopped, 2 cups rolled oats, 2 cups flour, 3 eggs, 1 rounding teaspoon soda, 14 tea- spoon salt, 1 heaping teaspoon cinnamon. Drop from spoon. MRS. J. J. WEIGMANN. MRS. F. L. BUCKIO. Oatmeal Cakes. 2 cups sugar, 2 cups lard creamed, 1 lb. rais- ins, 4 eggs, 1 teaspoon ginger, 1 teaspoon cinnamon
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