vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Royal Frosting
From Boston Cooking-School cook book, 1896
Serves 1
To test, take up some of mixture on back of spoon; if frosting remains parted, it is of right consistency.
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
554Calories
16 gProtein
125 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories554 kcal
Protein16 g
Carbohydrates125 g
Fiber0 g
Sugars118 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2.9 mg
Potassium119 mg
Calcium2.2 mg
Iron0.1 mg
Magnesium0.9 mg
Phosphorus1.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0 mg
Folate3.1 mcg
Choline0.8 mg
Caffeine0 mg
Water144 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.
ROYAL FROSTING 3 egg whites 1 tablespoon lemon juice or Confectioners’ sugar, sifted YY teaspoon cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.