Uncooked Frosting
From Domestic science, principles and application, 1914
More or less than 2 cups of sugar may be required, depending on the size of the eggs.
Presented as published in 1914. 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
1077Calories
6 gProtein
266 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1077 kcal
Protein6.4 g
Carbohydrates266 g
Fiber0 g
Sugars260 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.2 mg
Potassium12 mg
Calcium3.6 mg
Iron0.2 mg
Magnesium0.7 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)0.3 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water70 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 112. The excerpt below is the record exactly as published.
Uncooked Frosting 2 egg whites 1 tsp. vanilla 1 tbsp. water 2 c. powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.