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Orange Frosting
From The housewife's referee, 1898
Serves 8
Presented as published in 1898. 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
28Calories
1 gProtein
8 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories28 kcal
Protein0.7 g
Carbohydrates7.6 g
Fiber1.8 g
Sugars4.8 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.5 mg
Potassium116 mg
Calcium25 mg
Iron0.2 mg
Magnesium6.5 mg
Phosphorus10 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C37 mg
Vitamin A5.2 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate16 mcg
Choline5.1 mg
Caffeine0 mg
Water61 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 158. The excerpt below is the record exactly as published.
orange frosting. Orange Cream is made with two ounces of sugar, four eggs, half a pint of white wine, half a pint of water, and a 228 THE housewife's KEFEKEE tablespoonful of cornflour ; stir over a slow fire till it thickens. Orange Frosting. — The juice of two lemons and two oranges ; mix till stiff enough to spread with powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.