Dessert
Frosting for plain loaf cake
Frosting for plain loaf cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including one cupful of cream.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- One cupful of cream;
- one pound of confectioner’s sugar XXX;
- one cupful of seeded raisins, chopped;
- one cupful of almonds, chopped;
- one teaspoonful of lemon juice.
Historical transcription
Source method
- 1
One cupful of cream; one pound of confectioner’s sugar XXX; one cupful of seeded raisins, chopped; one cupful of almonds, chopped; one teaspoonful of lemon juice. Mix quite stiff.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.