Plain Frosting
From The universal cookery book, 1887
Frosting can be kept for a few days if covered tightly.
Presented as published in 1887. 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
791Calories
3 gProtein
201 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories791 kcal
Protein3.2 g
Carbohydrates201 g
Sugars201 g
Total Fat0.6 g
Sodium2 mg
Potassium4 mg
Calcium2 mg
Iron0.1 mg
Magnesium0.6 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Riboflavin (B2)0.1 mg
Water26 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 79. The excerpt below is the record exactly as published.
PLAIN FROSTING. figures of a king, queen, and knave made at a con- fectioner’s, and place them on top of the cake. — Mrs. Daniell : (No. 5) Boston Cooking School. From Boston Globe. (By per.) Plain Frosting. Place the whites of one, two, or more eggs in a bowl. Throw into them a tablespoonful of pulver- ized white sugar ; that known as “ confectioner’s ” sugar is the best. Beat with a wooden spoon, adding sugar by the spoonful, and beating well between the additions. It is impossible to state the exact amount of sugar, as the size and freshness of eggs vary so much ; but use about one cupful of sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.