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Maple Sugar Frosting
From Scientific cooking with scientific methods, 1911
Serves 8
Presented as published in 1911. 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
247Calories
2 gProtein
59 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories247 kcal
Protein1.8 g
Carbohydrates59 g
Fiber0.2 g
Sugars57 g
Total Fat1.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol47 mg
Sodium52 mg
Potassium22 mg
Calcium17 mg
Iron1.2 mg
Magnesium2.6 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate9.9 mcg
Choline37 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 140. The excerpt below is the record exactly as published.
Maple Sugar Frosting. 1 pound soft maple sugar. Whites 2 eggs. V2 cup boiling water
Cook this with the app: pantry check, scaling, and the assistant.