vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Quick Frosting
From Lessons in cooking through preparation of meals, 1912
Serves 4
Hot water may be used and flavored with extracts like vanilla or almond.
Presented as published in 1912. 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
156Calories
0 gProtein
30 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories156 kcal
Protein0.2 g
Carbohydrates30 g
Fiber0 g
Sugars29 g
Total Fat4.1 g
Saturated Fat2.4 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0 g
Cholesterol12 mg
Sodium3 mg
Potassium12 mg
Calcium7.4 mg
Iron0 mg
Magnesium0.7 mg
Phosphorus6.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 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
Water6.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 239. The excerpt below is the record exactly as published.
Quick Frosting To 3 T fruit juice or cream add confectioner's sugar until it is the right consistency
Cook this with the app: pantry check, scaling, and the assistant.