Frosting for White Mountain Cake
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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
1325Calories
32 gProtein
252 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories1325 kcal
Protein32 g
Carbohydrates252 g
Fiber0 g
Sugars252 g
Total Fat25 g
Saturated Fat7.8 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol930 mg
Sodium358 mg
Potassium350 mg
Calcium143 mg
Iron4.5 mg
Magnesium31 mg
Phosphorus495 mg
Zinc3.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A400 mcg
Vitamin E2.6 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.2 mg
Folate118 mcg
Choline735 mg
Caffeine0 mg
Water191 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 82. The excerpt below is the record exactly as published.
a little vanilla, two teaspoonfuls baking pow- der. Bake in layers. Frosting fob Above.— Whites of five eggs, twenty table- spoonfuls sifted sugar
Cook this with the app: pantry check, scaling, and the assistant.