Peppermint Frosting
From Cook book (Relief Society, Houston, 1963), 1963
Alternatively, use 7-minute frosting adding mint flavoring and red coloring, then sprinkle with chocolate flakes.
Presented as published in 1963. 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
619Calories
7 gProtein
135 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories619 kcal
Protein7.4 g
Carbohydrates135 g
Fiber0 g
Sugars132 g
Total Fat5.8 g
Saturated Fat2.1 g
Monounsaturated Fat2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol190 mg
Sodium86 mg
Potassium133 mg
Calcium73 mg
Iron1.1 mg
Magnesium12 mg
Phosphorus132 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.3 mcg
Vitamin C0.5 mg
Vitamin A98 mcg
Vitamin E0.6 mg
Vitamin K13 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate26 mcg
Choline153 mg
Caffeine0 mg
Water70 g
As published
This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 18. The excerpt below is the record exactly as published.
Peppermint Frosting 4 Mix together and chill thoroughly 1 cup of confectioner3 s sugar, 1 egg, 1 tsp. vanilla, 10 drops of mint, and 1/8 cup milk. Add 2 squares melted chocolate
Cook this with the app: pantry check, scaling, and the assistant.