vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Plain Frosting
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
300Calories
5 gProtein
70 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories300 kcal
Protein5.4 g
Carbohydrates70 g
Fiber0 g
Sugars67 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2 mg
Potassium4.8 mg
Calcium1.2 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus0.1 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)0.2 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water54 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 280. The excerpt below is the record exactly as published.
PLAIN FROSTING 1 egg white ¥ teaspoon vanilla or 2 teaspoons cold water Y tablespoon lemon juice 34 cup confectioners’ sugar
Cook this with the app: pantry check, scaling, and the assistant.