Quick Frosting
From Blue Ribbon and Pure Gold cook book, 1905
Presented as published in 1905. 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
891Calories
5 gProtein
221 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories891 kcal
Protein5.1 g
Carbohydrates221 g
Fiber1.3 g
Sugars201 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium271 mg
Potassium43 mg
Calcium78 mg
Iron8 mg
Magnesium8.3 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2 mg
Folate32 mcg
Choline3.1 mg
Caffeine0 mg
Water124 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 51. The excerpt below is the record exactly as published.
Quick Frosting—1 cup sugar, + cup boiling water, 1 egg white, 4 teaspoon Pure Gold vanilla
Cook this with the app: pantry check, scaling, and the assistant.