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Plain Frosting

Name: Plain Frosting
Yield: 6 servings
Ingredients: 1 cup powdered or confectioners' sugar; 2 tablespoons milk or water; 1/4 teaspoon vanilla

From The Institute cook book, 1913

Serves 6

Presented as published in 1913. 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

130Calories

0 gProtein

33 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories130 kcal

Protein0 g

Carbohydrates33 g

Fiber0 g

Sugars33 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium0.5 mg

Potassium1 mg

Calcium0.5 mg

Iron0 mg

Magnesium0.2 mg

Phosphorus0 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

Water5 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 121. The excerpt below is the record exactly as published.

PLAIN FROSTING 1 cup powdered or confectioners' sugar 2 tablespoons milk or water 1/4 teaspoon vanilla

Cook this with the app: pantry check, scaling, and the assistant.