vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Royal Frosting
From The Swedish, French, American cook book, 1918
Serves 10
Presented as published in 1918. 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
118Calories
1 gProtein
27 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories118 kcal
Protein1.3 g
Carbohydrates27 g
Fiber0 g
Sugars26 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol37 mg
Sodium15 mg
Potassium16 mg
Calcium6 mg
Iron0.2 mg
Magnesium1.3 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0.6 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate5 mcg
Choline29 mg
Caffeine0 mg
Water9.1 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 629. The excerpt below is the record exactly as published.
Royal Frosting Sift two cups powdered or confectionery sugar until very light. Beat the whites of two eggs to a stiff froth. Add the sugar slowly — beating it very creamy, then add a little lemon juice or brandy. If wanted thinner, add a little water. AMERICAN COOK BOOK Boiled Maple Sugar Frosting Take one cup granulated sugar, add half cup maple sugar and four tablespoons water, put on the stove and cook until it ropes. Beat the whites of two eggs to a stiff froth, into this pour the sugar, add some lemon j uice. Beat very fast until creamy. Color with a little caramel. Maple Sugar Water Frosting Put one tablespoon water in a bowl, sift two cups confectionery sugar and add it a little at a time; stir fast. Then add some dis¬ solved maple sugar, a little lemon juice, then more sugar, and so on until the frosting is of the right consistence. It should be very thick, otherwise it will run on the cake. If not sufficiently brown, color with a little caramel. Royal Honey Frosting Whites of two eggs, two cups powdered sugar
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