Milk Frosting

Name: Milk Frosting
Ingredients: cups granulated sugar; 1 teaspoon butter; 3^ cup rich milk; }^ teaspoon each vanilla; and lemon extract

From Fifty-two Sunday dinners, 1913

When eggs are high in price, this frosting will prove very acceptable.

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

1174Calories

0 gProtein

301 gCarbs

5 gFat

Full nutrition (32 nutrients)

Calories1174 kcal

Protein0 g

Carbohydrates301 g

Fiber0 g

Sugars302 g

Total Fat4.6 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol10 mg

Sodium3.9 mg

Potassium13 mg

Calcium4.1 mg

Iron0.2 mg

Magnesium1.5 mg

Phosphorus1.1 mg

Zinc0 mg

Copper0 mg

Manganese0 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 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Caffeine0 mg

Water3.2 g

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 79. The excerpt below is the record exactly as published.

MILK FROSTING \}/2 cups granulated sugar. 1 teaspoon butter. 3^ cup rich milk. }/i teaspoon each vanilla and lemon extract

Cook this with the app: pantry check, scaling, and the assistant.