vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Maple-Sugar Frosting
From The Institute cook book, 1913
Serves 1
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
806Calories
17 gProtein
158 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories806 kcal
Protein17 g
Carbohydrates158 g
Fiber0 g
Sugars143 g
Total Fat14 g
Saturated Fat5.4 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol387 mg
Sodium216 mg
Potassium802 mg
Calcium437 mg
Iron2 mg
Magnesium74 mg
Phosphorus326 mg
Zinc5.1 mg
Copper0.1 mg
Manganese6.6 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A199 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)3.5 mg
Niacin (B3)0.4 mg
Folate47 mcg
Choline319 mg
Caffeine0 mg
Water257 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 121. The excerpt below is the record exactly as published.
MAPLE-SUGAR FROSTING % pound maple sugar Vi cup milk Whites of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.