Orange Frosting
From Ryzon baking book, 1916
Sufficient for twenty cakes.
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
1679Calories
2 gProtein
426 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1679 kcal
Protein2 g
Carbohydrates426 g
Fiber0 g
Sugars413 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.2 mg
Potassium458 mg
Calcium27 mg
Iron0.4 mg
Magnesium25 mg
Phosphorus47 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C75 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline0 mg
Caffeine0 mg
Water219 g
As published
This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 39. The excerpt below is the record exactly as published.
orange frosting,' and decorate with tiny pieces of candied orange peel. For Frosting: — Sift confectioners' sugar into a bowl (about two cupfuls), add strained juice of orange
Cook this with the app: pantry check, scaling, and the assistant.