vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Frosting
From San Rafael cook book, 1906, 1906
Serves 8
A simple and very satisfactory frosting.
Presented as published in 1906. 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
16Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories16 kcal
Protein0.2 g
Carbohydrates3.4 g
Fiber0 g
Sugars3.3 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.7 mg
Sodium2.2 mg
Potassium8.6 mg
Calcium7.1 mg
Iron0 mg
Magnesium0.7 mg
Phosphorus5.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A1.8 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline1 mg
Caffeine0 mg
Water5 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 75. The excerpt below is the record exactly as published.
frosting. FROSTING— Mrs. A. A. Smith. When eggs are dear make cake frosting by boiling 3 tablespoons of milk; when cool, flavor and thicken with powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.