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Maple Sugar Water Frosting
From The Swedish, French, American cook book, 1918
Serves 8
Should be very thick.
Presented as published in 1918. 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
200Calories
0 gProtein
52 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories200 kcal
Protein0 g
Carbohydrates52 g
Fiber0 g
Sugars52 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0.6 mg
Potassium3.1 mg
Calcium0.7 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline0.1 mg
Caffeine0 mg
Water3.6 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 629. The excerpt below is the record exactly as published.
Maple Sugar Water Frosting Put one tablespoon water in a bowl, sift two cups confectionery sugar and add it a little at a time; stir fast. Then add some dis¬ solved maple sugar, a little lemon juice
Cook this with the app: pantry check, scaling, and the assistant.