Quick Frosting
From Purity flour cookbook, 1917
Presented as published in 1917. 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
588Calories
6 gProtein
133 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories588 kcal
Protein6.3 g
Carbohydrates133 g
Fiber0 g
Sugars130 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium74 mg
Potassium77 mg
Calcium30 mg
Iron1 mg
Magnesium6.3 mg
Phosphorus99 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C2 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0 mg
Folate25 mcg
Choline147 mg
Caffeine0 mg
Water43 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 27. The excerpt below is the record exactly as published.
QUICK FROSTING White of 1 egg. 1 cup powdered sugar. 1 teaspDon Icnioa juiee
Cook this with the app: pantry check, scaling, and the assistant.