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Ornamental Frosting
From Soyer's standard cookery, 1912
Serves 4
Use a pastry bag to ornament the cake as desired.
Presented as published in 1912. 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
815Calories
8 gProtein
202 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories815 kcal
Protein8 g
Carbohydrates202 g
Fiber0 g
Sugars201 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.6 mg
Potassium5.2 mg
Calcium5.6 mg
Iron0.1 mg
Magnesium1.8 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water183 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 250. The excerpt below is the record exactly as published.
Ornamental Frosting. Four cups of sugar, two cups of water, whites of six eggs, half teaspoonful of tartaric acid
Cook this with the app: pantry check, scaling, and the assistant.