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Vanilla Frosting
From The art of German cooking and baking, 1922
Serves 8
Presented as published in 1922. 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
223Calories
0 gProtein
57 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories223 kcal
Protein0 g
Carbohydrates57 g
Fiber0 g
Sugars57 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.7 mg
Potassium3.7 mg
Calcium0.8 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus0.1 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 mg
Niacin (B3)0 mg
Folate0 mcg
Caffeine0 mg
Water0.9 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 152. The excerpt below is the record exactly as published.
1 lb. of confectionery sugar Sufficient cream to make the 1 tbsp. of vanilla frosting of proper consistency Preparation: Vanilla is added to the sugar and the cream in y^ teaspoonfuls. Take only sufficient cream to make the frosting of consistency to s
Cook this with the app: pantry check, scaling, and the assistant.