Orange Frosting
From Domestic science, principles and application, 1914
Presented as published in 1914. 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
1073Calories
1 gProtein
274 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories1073 kcal
Protein0.7 g
Carbohydrates274 g
Fiber0.7 g
Sugars265 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium5.6 mg
Potassium164 mg
Calcium20 mg
Iron0.3 mg
Magnesium9.6 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C34 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
Folate25 mcg
Choline0.3 mg
Caffeine0 mg
Water78 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 114. The excerpt below is the record exactly as published.
orange frosting. Makes 16 cakes, (Basis for 2 girls, ^ rule.) 4. Orange Frosting 2 egg yolks 1 tsp. lemon juice 5 tbsp. orange juice 2 c. powdered sugar 1 tbsp. grated orange rind
Cook this with the app: pantry check, scaling, and the assistant.