White Frosting
From The home science cook book, 1902
For pink frosting, beat in a few drops of dissolved pink gelatin.
Presented as published in 1902. 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
533Calories
3 gProtein
133 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories533 kcal
Protein3.2 g
Carbohydrates133 g
Fiber0 g
Sugars130 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2.7 mg
Potassium8 mg
Calcium1.6 mg
Iron0.1 mg
Magnesium0.3 mg
Phosphorus0.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2 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
Folate1 mcg
Choline0.3 mg
Caffeine0 mg
Water31 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 88. The excerpt below is the record exactly as published.
White Frosting. One egg white, one teaspoon of lemon juice, one cup of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.