Maple Frosting
From Fifty-two Sunday dinners, 1913
To determine sugar amount, weigh one level cup of granulated sugar.
Presented as published in 1913. 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
685Calories
8 gProtein
155 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories685 kcal
Protein8.2 g
Carbohydrates155 g
Fiber1.3 g
Sugars122 g
Total Fat5.5 g
Saturated Fat1.7 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol186 mg
Sodium364 mg
Potassium729 mg
Calcium309 mg
Iron9.1 mg
Magnesium55 mg
Phosphorus120 mg
Zinc3.7 mg
Copper0.1 mg
Manganese5.9 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)2.9 mg
Niacin (B3)2.2 mg
Folate55 mcg
Choline153 mg
Caffeine0 mg
Water199 g
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 46. The excerpt below is the record exactly as published.
MAPLE FROSTING 1 cup maple sugar. }^ cup boihng water. White 1 ^gg. Y^ teaspoon cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.