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Gelatine Frosting
From The household cook book, 1902
Serves 8
This quantity is enough for 2 pies or 1 loaf of cake.
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
20Calories
0 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories20 kcal
Protein0.3 g
Carbohydrates4.7 g
Fiber0 g
Sugars4.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.2 mg
Potassium1.1 mg
Calcium2.7 mg
Iron0.3 mg
Magnesium0.3 mg
Phosphorus0.6 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 mg
Niacin (B3)0.1 mg
Folate1.1 mcg
Choline0.2 mg
Caffeine0 mg
Water5.8 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 293. The excerpt below is the record exactly as published.
GELATINE FROSTING — One teaspoon gelatine put to soak in 1^ tablespoons of cold water, and allowed to stand till it, becomes a little soft. Now add 2 tablespoons boiling water, and let the mix- ture boil a minute. Soak it in a cup in which it can boil. Measure, and pour upon a large plate, and to every tablespoon of the liquid add 4 tablespoons of powdered sugar
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