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
4707Calories
121 gProtein
553 gCarbs
245 gFat
Full nutrition (34 nutrients)
Calories4707 kcal
Protein121 g
Carbohydrates553 g
Fiber57 g
Sugars465 g
Total Fat245 g
Saturated Fat23 g
Monounsaturated Fat151 g
Polyunsaturated Fat60 g
Omega-30.1 g
Cholesterol744 mg
Sodium299 mg
Potassium3626 mg
Calcium1338 mg
Iron21 mg
Magnesium1250 mg
Phosphorus2578 mg
Zinc17 mg
Copper4.9 mg
Manganese10 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E118 mg
Vitamin K0.6 mcg
Vitamin B61 mg
Vitamin B121.8 mcg
Thiamin (B1)1 mg
Riboflavin (B2)6.2 mg
Niacin (B3)17 mg
Folate294 mcg
Choline824 mg
Caffeine0 mg
Water179 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 41. The excerpt below is the record exactly as published.
ALMOND ICING. 1 lb. shelled almonds. Yolks 4 eggs. 1 tsp. rose water. 1 lb. icing sugar. 4 tsp. bitter almond flavoring
Cook this with the app: pantry check, scaling, and the assistant.