Almond Icing

Name: Almond Icing
Ingredients: ljlb. of very finely-chopped almonds; lib. 14oz. of finest cane icing sugar; the raw whites of three or four eggs; a wineglassful of brandy, rum, liqueur, or lemon juice; a teaspoonful of essence of vanilla

From Bread, cakes, and biscuits, 1902

Use as needed.

Presented as published in 1902. 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

5954Calories

163 gProtein

608 gCarbs

354 gFat

Full nutrition (34 nutrients)

Calories5954 kcal

Protein163 g

Carbohydrates608 g

Fiber85 g

Sugars477 g

Total Fat354 g

Saturated Fat31 g

Monounsaturated Fat220 g

Polyunsaturated Fat87 g

Omega-30.1 g

Cholesterol558 mg

Sodium230 mg

Potassium5313 mg

Calcium1925 mg

Iron28 mg

Magnesium1862 mg

Phosphorus3578 mg

Zinc23 mg

Copper7.2 mg

Manganese15 mg

Vitamin D3 mcg

Vitamin C39 mg

Vitamin A240 mcg

Vitamin E176 mg

Vitamin K0.5 mcg

Vitamin B61.2 mg

Vitamin B121.3 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)8.5 mg

Niacin (B3)25 mg

Folate390 mcg

Choline801 mg

Caffeine0 mg

Water240 g

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 50. The excerpt below is the record exactly as published.

Almond Icing. — Mix ljlb. of very finely-chopped almonds with lib. 14oz. of finest cane icing sugar; add to this the raw whites of three or four eggs, a wineglassful of brandy, rum, liqueur, or lemon j uice, and a teaspoonful of essence of vanilla

Cook this with the app: pantry check, scaling, and the assistant.