vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
White Mountain Cream (Boiled Frosting)
From Boston Cooking-School cook book, 1896
Serves 1
Brown Sugar Frosting: Use brown in place of white sugar.
Presented as published in 1896. 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
204 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories786 kcal
Protein0.2 g
Carbohydrates204 g
Fiber0.1 g
Sugars202 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium6.3 mg
Potassium154 mg
Calcium8.4 mg
Iron0.2 mg
Magnesium4.6 mg
Phosphorus3.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate9.3 mcg
Choline2.4 mg
Caffeine0 mg
Water161 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 281. The excerpt below is the record exactly as published.
WHITE MOUNTAIN CREAM (BOILED FROSTING) 1 cup sugar Vg teaspoon cream of tartar or 1g cup water 4% tablespoon lemon juice 1 egg white, beaten until stiff
Cook this with the app: pantry check, scaling, and the assistant.