Frosting for Cake

Name: Frosting for Cake
Ingredients: Whites of three eggs; Three cups of powdered sugar; Strained juice of a lemon

From Cookery for beginners, 1884

Spread thickly over the cake, and set in the sun, or in a warm room to dry.

Presented as published in 1884. 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

1618Calories

10 gProtein

406 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories1618 kcal

Protein10 g

Carbohydrates406 g

Fiber0.3 g

Sugars391 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium8.9 mg

Potassium111 mg

Calcium10 mg

Iron0.3 mg

Magnesium6 mg

Phosphorus8 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C39 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.1 mg

Folate20 mcg

Choline5.1 mg

Caffeine0 mg

Water171 g

As published

This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 28. The excerpt below is the record exactly as published.

Frosting for Oake. Whites of three eggs. Three cups of powdered sugar. Strained juice of a lemon

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