Ryzon Boiled Frosting
From Ryzon baking book, 1916
Sufficient for one cake.
Presented as published in 1916. 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
820Calories
6 gProtein
202 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories820 kcal
Protein6.4 g
Carbohydrates202 g
Fiber0 g
Sugars201 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.2 mg
Potassium11 mg
Calcium4.3 mg
Iron0.1 mg
Magnesium1.7 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water113 g
As published
This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 34. The excerpt below is the record exactly as published.
RYZON BOILED FROSTING 1 level cupful (>^ pound) sugar. }4 cupful (l gill) water. 2 egg whites. I level teaspoonful Ryzon. 1 teaspoonful vanilla extract
Cook this with the app: pantry check, scaling, and the assistant.