Frosting for Brazil Nut Cake

Name: Frosting for Brazil Nut Cake
Ingredients: 2 egg whites, unbeaten; few grains salt; 1 1/4 cups sugar; 5 tablespoons water; 3/4 cup sliced nuts

From A lady of good taste, 1954

Presented as published in 1954. 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

1001Calories

6 gProtein

252 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories1001 kcal

Protein6.4 g

Carbohydrates252 g

Fiber0 g

Sugars251 g

Total Fat0.8 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium4.7 mg

Potassium5.8 mg

Calcium4.7 mg

Iron0.1 mg

Magnesium1.5 mg

Phosphorus0 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water126 g

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 26. The excerpt below is the record exactly as published.

2 egg whites, unbeaten few grains salt 114 cups sugar 5 tablespoons water 3/4, cup sliced nut

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