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Maple Sugar Frosting
From The Cook County cook book, 1912
Serves 8
Recipe by Mrs. F. I. Bailey, Congress Park, 111.
Presented as published in 1912. 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
229Calories
0 gProtein
59 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories229 kcal
Protein0.2 g
Carbohydrates59 g
Fiber0.2 g
Sugars57 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Sodium34 mg
Potassium5.1 mg
Calcium10 mg
Iron1 mg
Magnesium1.1 mg
Phosphorus2.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4 mcg
Choline0.4 mg
Water12 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 369. The excerpt below is the record exactly as published.
MAPLE SUGAR FROSTING.— Stir together 1 lb. soft ma- ple suga
Cook this with the app: pantry check, scaling, and the assistant.