White Frosting
From Principles of cooking, 1914
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
792Calories
3 gProtein
201 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories792 kcal
Protein3.2 g
Carbohydrates201 g
Fiber0 g
Sugars201 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.3 mg
Potassium105 mg
Calcium4.3 mg
Iron0.1 mg
Magnesium1.4 mg
Phosphorus0 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)0.1 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water100 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 51. The excerpt below is the record exactly as published.
White Frosting. — Mix one cup of sugar and five table- spoons of cold water, and boil slowly without stirring. As soon as it begins to boil, add one eighth teaspoon cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.