vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Orange Frosting
From Mary Jane's cook book, 1916
Serves 1
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
196Calories
4 gProtein
36 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories196 kcal
Protein3.6 g
Carbohydrates36 g
Fiber1.8 g
Sugars32 g
Total Fat5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9 mg
Potassium150 mg
Calcium39 mg
Iron0.3 mg
Magnesium9.8 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A0 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate23 mcg
Choline0 mg
Caffeine0 mg
Water102 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 25. The excerpt below is the record exactly as published.
ORANGE FROSTING. Egg yolk, 1. Confectioner's sugar. Water, 1 tablespoon. Orange, y2.
Cook this with the app: pantry check, scaling, and the assistant.