vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Frosting for Wedding Cake
From Temperance cook book, 1887
Serves 16
Ornaments may be made of the frosting by putting a little into a paper funnel and squeezing it through in designs upon the cake.
Presented as published in 1887. 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
438Calories
5 gProtein
108 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories438 kcal
Protein4.8 g
Carbohydrates108 g
Fiber0.5 g
Sugars99 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium5.5 mg
Potassium127 mg
Calcium5.5 mg
Iron1.2 mg
Magnesium7.6 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate5.1 mcg
Choline0.3 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 98. The excerpt below is the record exactly as published.
FROSTING FOR WEDDING CAKE. Three and one-half pounds double refined sugar, whites of twelve eggs, beaten to a stiff froth, then add the sugar, add a little potato starch, gradually, add the juice of one lemon
Cook this with the app: pantry check, scaling, and the assistant.