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Lemon Frosting
From The art of German cooking and baking, 1922
Serves 10
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
186Calories
0 gProtein
46 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories186 kcal
Protein0.2 g
Carbohydrates46 g
Fiber0.3 g
Sugars46 g
Total Fat1.1 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol2.6 mg
Sodium1.2 mg
Potassium17 mg
Calcium4.6 mg
Iron0.1 mg
Magnesium1.1 mg
Phosphorus3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.3 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.1 mcg
Choline0.5 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 10 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.
LEMON FROSTING. 1 lb. confectionery sugar Cream, if necessary Juice of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.