White Frosting
From The Gertrude Bobbitt Circle cook book, 1948
Miss Julia Groves
Presented as published in 1948. 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
701Calories
3 gProtein
177 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories701 kcal
Protein3.2 g
Carbohydrates177 g
Fiber0 g
Sugars176 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium121 mg
Potassium7.1 mg
Calcium69 mg
Iron0.2 mg
Magnesium1.5 mg
Phosphorus24 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
Water72 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 8. The excerpt below is the record exactly as published.
white frosting. — White Frosting — 7|8 cup granulated sugar 6 marshmallows 1 unbeaten egg white ^ teaspoon baking powder 3 tablespoons cold water y2 teaspoon vanilla extract
Cook this with the app: pantry check, scaling, and the assistant.