vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Maple Pecan Frosting
From Superior cook book, 1905
Serves 8
X. W. Trogmax.
Presented as published in 1905. 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
286Calories
3 gProtein
43 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories286 kcal
Protein3.3 g
Carbohydrates43 g
Fiber1 g
Sugars36 g
Total Fat12 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0 g
Cholesterol15 mg
Sodium5.9 mg
Potassium196 mg
Calcium46 mg
Iron0.5 mg
Magnesium21 mg
Phosphorus83 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.7 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)0.3 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.3 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 109. The excerpt below is the record exactly as published.
Maple Pecan Frosting. Boil l^s cups powdered sugar, f cup of maple syru]), and b'o cup of cream until Avhen tried a soft ball may be formed in cold water. Eeuuive from fire, add % cups of nut meats
Cook this with the app: pantry check, scaling, and the assistant.