Water Frosting
From A text-book of cooking, 1915
£ ounce of melted chocolate and -J teaspoonful of vanilla may be used instead of the lemon.
Presented as published in 1915. 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
786Calories
0 gProtein
202 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories786 kcal
Protein0.1 g
Carbohydrates202 g
Fiber0 g
Sugars197 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium4.6 mg
Potassium20 mg
Calcium3.4 mg
Iron0.1 mg
Magnesium1.1 mg
Phosphorus1.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6 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
Folate3.1 mcg
Choline0.8 mg
Caffeine0 mg
Water30 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 101. The excerpt below is the record exactly as published.
WATER FROSTING 1 cupful confectioner's sugar 1 tablespoonful hot water, milk or cream 1 tablespoonful lemon juice
Cook this with the app: pantry check, scaling, and the assistant.