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Almond Icing
From The Portland Woman's Exchange Cook Book, 1913
Serves 10
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
313Calories
5 gProtein
50 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories313 kcal
Protein5.1 g
Carbohydrates50 g
Fiber2.8 g
Sugars45 g
Total Fat12 g
Saturated Fat0.9 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol0 mg
Sodium1.1 mg
Potassium167 mg
Calcium61 mg
Iron0.9 mg
Magnesium61 mg
Phosphorus109 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E5.9 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate10 mcg
Choline12 mg
Caffeine0 mg
Water2 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 77. The excerpt below is the record exactly as published.
Almond Icing. Yi lb. of sweet almonds blanched and pulverized. 1 lb. of confectioner's sugar. Mix and beat together and heat in the oven, being careful not to scorch. Make into a paste with the yolks of eggs
Cook this with the app: pantry check, scaling, and the assistant.