vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Ice Cream Frosting
From Soyer's standard cookery, 1912
Serves 12
Presented as published in 1912. 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
283Calories
2 gProtein
67 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories283 kcal
Protein2.1 g
Carbohydrates67 g
Fiber0 g
Sugars67 g
Total Fat1.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol62 mg
Sodium25 mg
Potassium25 mg
Calcium10 mg
Iron0.3 mg
Magnesium2.4 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate7.8 mcg
Choline49 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 249. The excerpt below is the record exactly as published.
Ice Cream Frosting. Four cups of sugar, twelve tablespoonfuls of water, whites of four eggs, one teaspoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.