Maple Sugar Frosting
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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
590Calories
0 gProtein
152 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories590 kcal
Protein0.1 g
Carbohydrates152 g
Fiber0 g
Sugars137 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium29 mg
Potassium481 mg
Calcium233 mg
Iron0.2 mg
Magnesium48 mg
Phosphorus4.5 mg
Zinc3.3 mg
Copper0 mg
Manganese6.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)2.9 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline3.6 mg
Caffeine0 mg
Water118 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 38. The excerpt below is the record exactly as published.
Maple Sugar Frosting. — Boil % pound broken maple sugar with 3 tablespoons water
Cook this with the app: pantry check, scaling, and the assistant.