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Plain Frosting

From Purity flour cookbook, 1917
Presented as published in 1917. 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

787Calories
0 gProtein
201 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories787 kcal
Protein0 g
Carbohydrates201 g
Fiber0 g
Sugars201 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.6 mg
Potassium11 mg
Calcium3.4 mg
Iron0.1 mg
Magnesium1.4 mg
Phosphorus0.3 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 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water32 g

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 10. The excerpt below is the record exactly as published.

plain frosting. This recipe makes a delicious Christmas loaf if baked in bread tin. CURRANT TEA RING 2 cakes compressed j'east. 1 cup milk (scalded and cooled). 1 cup lukewarm water. 1 tablespoon sugar. i teaspoon salt. 7 cups sifted Purity Flour. 6 tablespoons lard or butter. i cup sugar. 3 eggs. Dissolve yeast and 1 tablespoon sugar in lukewarm liquid. Add 3 cups flour and beat until smooth. Add lard or butter and sugar, thoroughly creamed, and eggs well beaten. The remainder of the flour gradually, or enough to inake a moderately soft dough, and the salt. Turn on board, knead lightly. Place in a greased bowl. Cover and set aside in a warm place to rise for about 2 hours, or until the dough has doubled in bulk. Poll out in oblong pieces, ^-inch thick. Brush with melted butter, sprinkle with brown sugar, currants and cinnamon. Roll up lengthwise and place in a circle on a large shallow greased pan or baking sheet. With scissors cut f-inch slices almost through, turn each slice partly on its side, pointing away from the centre. This should give the effect of a many-pointed star and show the different layers with the filling. Cover and let rise 1 hour or until light, and bake 25 minutes. Just before putting in the oven, glaze with egg diluted with milk. Ice while hot with plain frosting. This recipe will make 2 large or 3 small rings. CINNAMON ROLLS May be made by following above recipe. Cut entirely through and lay side by side in a well-greased pan. PLAIN FROSTING 1 cup fine powdered or conf ectioneri ' sugar. 2 tablespoons milk or water. i teaspoon vanilla
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Cook this with the app: pantry check, scaling, and the assistant.