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Ornamental Frosting
From Scientific cooking with scientific methods, 1911
Serves 10
To remaining frosting add enough more confectioner's sugar that when pressed through pastry-bag it will hold its shape.
Presented as published in 1911. 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
138Calories
2 gProtein
30 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories138 kcal
Protein1.9 g
Carbohydrates30 g
Fiber0 g
Sugars30 g
Total Fat1.5 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol56 mg
Sodium22 mg
Potassium23 mg
Calcium8.8 mg
Iron0.3 mg
Magnesium2 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0.6 mg
Vitamin A24 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate7.4 mcg
Choline44 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 140. The excerpt below is the record exactly as published.
Ornamental Frosting. Whites 3 eggs. 1 tablespoon lemon juice. Sifted confectioner's sugar. Put eggs in large-sized bowl. Add two tablespoons of sugar, and beat three minutes, using a small wooden spoon. Repeat until one and one-half cups of sugar
Cook this with the app: pantry check, scaling, and the assistant.