Orange Butter Frosting

Name: Orange Butter Frosting
Ingredients: 1 tablespoon grated orange rind; 2 teaspoons lemon juice; 3 tablespoons butter; 1 egg yolk, unbeaten; 1/4 teaspoon salt; 4 tablespoons orange juice; 3 cups sifted con. sugar

From The Williamston cook book, 1950

Makes enough frosting to cover two 8 or 9 inch layers.

Presented as published in 1950. 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

2384Calories

1 gProtein

610 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories2384 kcal

Protein0.6 g

Carbohydrates610 g

Fiber0.7 g

Sugars595 g

Total Fat33 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol94 mg

Sodium600 mg

Potassium156 mg

Calcium28 mg

Iron0.5 mg

Magnesium8.9 mg

Phosphorus21 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C31 mg

Vitamin A1.3 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.1 mg

Folate22 mcg

Choline0.5 mg

Caffeine0 mg

Water77 g

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 27. The excerpt below is the record exactly as published.

ORANGE BUTTER FROSTING 1 tablespoon grated orange 2 teaspoons lemon juice rind 3 tablespoons butter ly teaspoon grated lemon 1 egg yolk, unbeaten rind ¥g teaspoon salt 4 tablespoons orange juice 3 cups sifted con. sugar

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