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Sultana Nut Frosting
From Boston Cooking-School cook book, 1896
Serves 8
Presented as published in 1896. 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
282Calories
1 gProtein
59 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories282 kcal
Protein1.4 g
Carbohydrates59 g
Fiber0.3 g
Sugars57 g
Total Fat5.4 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol18 mg
Sodium22 mg
Potassium144 mg
Calcium59 mg
Iron0.7 mg
Magnesium8.9 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate1.3 mcg
Choline1.9 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 283. The excerpt below is the record exactly as published.
SULTANA NUT FROSTING 2 cups brown sugar Y4 cup seedless raisins 34 cup heavy cream . 14 cup English walnut meats
Cook this with the app: pantry check, scaling, and the assistant.