vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free

Frosting

Name: Frosting
Yield: 3 servings
Ingredients: The white of an egg; the juice of one and a half oranges; the grated rind of one; one cupful and a half of powdered sugar; use two cupfuls

From Miss Parloa's new cook book and marketing guide, 1880

Serves 3

Presented as published in 1880. 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

696Calories

3 gProtein

172 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories696 kcal

Protein3.5 g

Carbohydrates172 g

Fiber3.4 g

Sugars165 g

Total Fat1.8 g

Saturated Fat0.5 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol62 mg

Sodium32 mg

Potassium289 mg

Calcium73 mg

Iron0.7 mg

Magnesium17 mg

Phosphorus59 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.3 mcg

Vitamin C83 mg

Vitamin A37 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.5 mg

Folate50 mcg

Choline57 mg

Caffeine0 mg

Water143 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 161. The excerpt below is the record exactly as published.

Frosting : The white of an egg, the juice of one and a half oranges and the grated rind of one, one cupful and a half of powdered sugar, unless the egg and oranges are very large, in which case use two cupfuls

Cook this with the app: pantry check, scaling, and the assistant.