vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Plain Frosting
From Soyer's standard cookery, 1912
Serves 10
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
133Calories
1 gProtein
30 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories133 kcal
Protein1.3 g
Carbohydrates30 g
Fiber0 g
Sugars30 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol37 mg
Sodium15 mg
Potassium17 mg
Calcium6.1 mg
Iron0.2 mg
Magnesium1.4 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0.6 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate5 mcg
Choline29 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 248. The excerpt below is the record exactly as published.
Plain Frosting. Whites of two eggs, four teaspoonfuls of cold water, one and a half cups of confectioners' sugar, one teaspoonful of vanilla or one tablespoonful of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.