vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Nut Frosting
From Mary Jane's cook book, 1916
Serves 10
Presented as published in 1916. 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
182Calories
3 gProtein
41 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories182 kcal
Protein3.4 g
Carbohydrates41 g
Fiber0 g
Sugars20 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium4.3 mg
Potassium294 mg
Calcium6.3 mg
Iron0.5 mg
Magnesium16 mg
Phosphorus79 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C8.6 mg
Vitamin A16 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.4 mg
Folate31 mcg
Choline0 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 27. The excerpt below is the record exactly as published.
NUT FROSTING. Sugar, 1 cup. Egg white, 1. Water, 1-3 cup. Lemon flavoring. Nuts, 2 cups
Cook this with the app: pantry check, scaling, and the assistant.