Plain Frosting
From The English-Chinese cookery book, 1890
Presented as published in 1890. 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
839Calories
3 gProtein
214 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories839 kcal
Protein3.2 g
Carbohydrates214 g
Sugars213 g
Total Fat0.7 g
Sodium2.1 mg
Potassium4.3 mg
Calcium2.1 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 English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 47. The excerpt below is the record exactly as published.
PLAIN FROSTING. PLACE the whites of one, two, or more eggs in a bowl. Throw into them a tablespoonful of pulverised white sugar. 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
Cook this with the app: pantry check, scaling, and the assistant.