Walnut Frosting
From Perfection in baking, 1895
Presented as published in 1895. 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
165Calories
28 gProtein
0 gCarbs
5 gFat
Full nutrition (30 nutrients)
Calories165 kcal
Protein28 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat5 g
Saturated Fat1.3 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.7 g
Cholesterol85 mg
Sodium69 mg
Potassium394 mg
Calcium8.6 mg
Iron4.9 mg
Magnesium30 mg
Phosphorus273 mg
Zinc4.3 mg
Copper0.2 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin B60.8 mg
Vitamin B128.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.2 mg
Folate16 mcg
Caffeine0 mg
Water90 g
As published
This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 42. The excerpt below is the record exactly as published.
Walnut Frosting. To above icing add one-half pint of walnut meats
Cook this with the app: pantry check, scaling, and the assistant.