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Royal Port Wine Frosting
From The Swedish, French, American cook book, 1918
Serves 8
Darken with red coloring if needed.
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
204Calories
1 gProtein
50 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories204 kcal
Protein0.8 g
Carbohydrates50 g
Fiber0 g
Sugars50 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol23 mg
Sodium9.5 mg
Potassium12 mg
Calcium4.2 mg
Iron0.1 mg
Magnesium1.1 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3 mcg
Choline18 mg
Caffeine0 mg
Water6.5 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 630. The excerpt below is the record exactly as published.
Royal Port Wine Frosting Have ready two cups confectionery sugar (sifted). Beat the white of an egg, put the sugar in — very slowly — beat all the time. When it begins to get thick, add a little port wine
Cook this with the app: pantry check, scaling, and the assistant.