vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Fruit Frosting
From The art of German cooking and baking, 1922
Serves 6
Presented as published in 1922. 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
127Calories
1 gProtein
29 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories127 kcal
Protein1.1 g
Carbohydrates29 g
Fiber0.1 g
Sugars28 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol31 mg
Sodium14 mg
Potassium17 mg
Calcium6.2 mg
Iron0.2 mg
Magnesium1.3 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0.6 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.6 mcg
Choline25 mg
Caffeine0 mg
Water8.3 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 152. The excerpt below is the record exactly as published.
FRUIT FROSTING. 1/3 lb. of powdered sugar 2 tbsps. of fruit marmalade 1 white of egg
Cook this with the app: pantry check, scaling, and the assistant.