vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Frosting
From Delta Gamma cook book, 1922
Serves 1
This makes a rich thick frosting for cake.
Presented as published in 1922. 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
1053Calories
14 gProtein
232 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories1053 kcal
Protein14 g
Carbohydrates232 g
Fiber1.3 g
Sugars214 g
Total Fat11 g
Saturated Fat3.2 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol372 mg
Sodium413 mg
Potassium174 mg
Calcium134 mg
Iron9.8 mg
Magnesium20 mg
Phosphorus215 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.1 mg
Folate79 mcg
Choline297 mg
Caffeine0 mg
Water172 g
As published
This recipe was extracted from Delta Gamma cook book (1922), page 73. The excerpt below is the record exactly as published.
Frosting for Cake }/i cup cream, sweet or sour 1 teaspoon vanilla 2 squares chocolate, melted over hot water Stir powdered sugar into the cream, adding it slowly, until ahnost stiff enough to spread, then add the melted chocolate. Add sugar until stiff. Edith Foulke (Lambda Nu). Frosting 1 cup sugar pinch of salt Yi cup boiling water 1 tablespoon sugar whites of 2 eggs vanilla pinch of cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.