Yellow Frosting (Boiled)
From Domestic science (1914 text-book), 1914
The whole egg may be used with 2 cups sugar.
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
831Calories
3 gProtein
200 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories831 kcal
Protein2.8 g
Carbohydrates200 g
Fiber0 g
Sugars201 g
Total Fat5.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.1 mg
Potassium6.4 mg
Calcium9.1 mg
Iron0.1 mg
Magnesium3 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1 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
Water245 g
As published
This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 51. The excerpt below is the record exactly as published.
Yellow Frosting (Boiled) 1 c sugar 1 egg yolk i c water
Cook this with the app: pantry check, scaling, and the assistant.