Milk Frosting
From Blue Ribbon cook book, 1905
Presented as published in 1905. 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
861Calories
4 gProtein
207 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories861 kcal
Protein4 g
Carbohydrates207 g
Fiber0 g
Sugars207 g
Total Fat16 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol46 mg
Sodium50 mg
Potassium196 mg
Calcium154 mg
Iron0.1 mg
Magnesium16 mg
Phosphorus126 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline22 mg
Caffeine0 mg
Water112 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 51. The excerpt below is the record exactly as published.
Milk Frosting—Boil together 1 cup sugar, 44 cup milk, and 1 table- spoon butter for 5 minutes (after sugar is dissolved do not stir), remove from the stove, and beat until creamy and thick enough to spread. Add 1 teaspoon Blue Ribbon vanilla extract
Cook this with the app: pantry check, scaling, and the assistant.