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Soft Frosting
From The household cook book, 1902
Serves 1
Presented as published in 1902. 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
857Calories
4 gProtein
208 gCarbs
5 gFat
Full nutrition (30 nutrients)
Calories857 kcal
Protein4.3 g
Carbohydrates208 g
Sugars207 g
Total Fat4.6 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium48 mg
Potassium190 mg
Calcium152 mg
Iron0.2 mg
Magnesium16 mg
Phosphorus126 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate4.2 mcg
Choline22 mg
Water108 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 293. The excerpt below is the record exactly as published.
cup of milk, and 1 tablespoon of butter for 10 minutes; remove from the stove, and beat until creamy and thick enough to spread. Add | teaspoon of any flavoring, RAISIN FROSTING.— Put 1 cup white sugar in 2 tablespoons warm water, and boil 5 minutes; pour it over the beaten white of 1 egg, and beat well; then add 1 cup chopped raisins. SOFT FROSTING — Take 1 cup sugar and ^ cup milk, and boil until it will drop in strings from the spoon ; then put in a bowl, add 1 teaspoon of flour
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