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Milk Frosting
From The Monmouth Baptist ladies' cook book, 1907
Serves 8
Presented as published in 1907. 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
154Calories
0 gProtein
38 gCarbs
1 gFat
Full nutrition (30 nutrients)
Calories154 kcal
Protein0.5 g
Carbohydrates38 g
Sugars38 g
Total Fat1.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol3.1 mg
Sodium6.2 mg
Potassium24 mg
Calcium19 mg
Iron0 mg
Magnesium1.9 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin A4.9 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline2.7 mg
Water14 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 93. The excerpt below is the record exactly as published.
MILK FROSTING. Melt in a saucepan one level teaspoon of butter ; add one and one-half cups sugar and one-half cup milk
Cook this with the app: pantry check, scaling, and the assistant.