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Maple Nut Frosting
From How we cook in Tennessee .., 1906
Serves 8
Presented as published in 1906. 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
347Calories
3 gProtein
60 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories347 kcal
Protein2.9 g
Carbohydrates60 g
Fiber1.3 g
Sugars54 g
Total Fat11 g
Saturated Fat3.4 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat1.3 g
Cholesterol15 mg
Sodium8.3 mg
Potassium185 mg
Calcium80 mg
Iron0.5 mg
Magnesium40 mg
Phosphorus69 mg
Zinc1 mg
Copper0.1 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline0.6 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 100. The excerpt below is the record exactly as published.
Maple Nut Frosting. — Boil one and seven-eighths cupful of powdered sugar, one cupful of maple syrup and half a cupful of thin cream together until when it is tried a soft ball may be formed in cold water. Remove from the fire, add three-quarters of a cupful of almonds
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