Frosting
From Physical culture cook book, 1901
Presented as published in 1901. 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
269Calories
3 gProtein
67 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories269 kcal
Protein3.4 g
Carbohydrates67 g
Fiber0.2 g
Sugars64 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1.1 mg
Potassium53 mg
Calcium3.6 mg
Iron0.1 mg
Magnesium3.2 mg
Phosphorus4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate10 mcg
Choline2.6 mg
Caffeine0 mg
Water72 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 67. The excerpt below is the record exactly as published.
Frosting. — To the white of one egg allow five tablespoonfuls of sugar and the juice of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.