Seven Minute 'Sea Foam' Frosting
From Recipes from our hearth, 1960
This frosting is good on chocolate cake. Walnut or pecan chips on top make it even better.
Presented as published in 1960. 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
464Calories
7 gProtein
110 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories464 kcal
Protein6.6 g
Carbohydrates110 g
Fiber0 g
Sugars107 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium33 mg
Potassium154 mg
Calcium94 mg
Iron0.8 mg
Magnesium11 mg
Phosphorus4.7 mg
Zinc0 mg
Copper0.1 mg
Manganese0.1 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)0.1 mg
Folate1.1 mcg
Choline2.5 mg
Caffeine0 mg
Water130 g
As published
This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 16. The excerpt below is the record exactly as published.
SEVEN MINUTE "SEA FOAM" FROSTING Combine 2 egg whites, 14 cups brown sugar (packed), 5 tbsp. water and a dash of salt in top of double boiler; beat slightly to mix. Place over rapidly boiling water. Beat at high speed until frosting stands in peaks- about 7 minutes. Remove from heat; add 1tsp. vanilla
Cook this with the app: pantry check, scaling, and the assistant.