vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Frosting
From Buckeye cookery, 1892
Serves 2
Presented as published in 1892. 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
108Calories
3 gProtein
19 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories108 kcal
Protein3.2 g
Carbohydrates19 g
Fiber0 g
Sugars19 g
Total Fat2.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium36 mg
Potassium35 mg
Calcium14 mg
Iron0.4 mg
Magnesium3.1 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 50. The excerpt below is the record exactly as published.
FRrostine. The yolk of one egg to nine heaping tea-spoons tutveryed sugar, and flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.