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Plain Frosting
From The art of German cooking and baking, 1922
Serves 8
Presented as published in 1922. 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
57Calories
1 gProtein
13 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories57 kcal
Protein0.8 g
Carbohydrates13 g
Fiber0 g
Sugars13 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol23 mg
Sodium9 mg
Potassium9.7 mg
Calcium3.8 mg
Iron0.1 mg
Magnesium0.8 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.3 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3 mcg
Choline18 mg
Caffeine0 mg
Water5.3 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 152. The excerpt below is the record exactly as published.
PLAIN FROSTING. % cup of confectionery sugar 1 tsp. of vanilla or lemon 1 white of egg
Cook this with the app: pantry check, scaling, and the assistant.