Almond Icing
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
3529Calories
18 gProtein
815 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories3529 kcal
Protein18 g
Carbohydrates815 g
Fiber7.1 g
Sugars789 g
Total Fat33 g
Saturated Fat3.7 g
Monounsaturated Fat20 g
Polyunsaturated Fat7.9 g
Omega-30 g
Cholesterol186 mg
Sodium88 mg
Potassium501 mg
Calcium189 mg
Iron3.5 mg
Magnesium159 mg
Phosphorus372 mg
Zinc2.5 mg
Copper0.7 mg
Manganese1.3 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E15 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)2.1 mg
Folate48 mcg
Choline177 mg
Caffeine0 mg
Water42 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 70. The excerpt below is the record exactly as published.
ALMOND ICING. 2 oz. Shelled almonds. + yolk of egg. 8 drops rose water. 4 c. or more icing sugar. 4 drops bitter almond flavoring
Cook this with the app: pantry check, scaling, and the assistant.