Almond Icing

Name: Almond Icing
Ingredients: lib. 4oz. of finely chopped or ground almonds; 2lb. finest icing sugar; the whites of four eggs; a wineglassful of rum; a spoonful of essence of vanilla or of lemon

From Bread, cakes, and biscuits, 1902

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

6676Calories

144 gProtein

982 gCarbs

247 gFat

Full nutrition (34 nutrients)

Calories6676 kcal

Protein144 g

Carbohydrates982 g

Fiber42 g

Sugars890 g

Total Fat247 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol744 mg

Sodium307 mg

Potassium3340 mg

Calcium1175 mg

Iron19 mg

Magnesium1164 mg

Phosphorus2719 mg

Zinc15 mg

Copper4.6 mg

Manganese8.3 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.8 mg

Vitamin B121.8 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)4.5 mg

Niacin (B3)18 mg

Folate265 mcg

Choline588 mg

Caffeine0 mg

Water181 g

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 74. The excerpt below is the record exactly as published.

almond icing CAKES. 117 made thus : Mix lib. 4oz. of finely chopped or ground almonds with 2lb. finest icing sugar, and mix it to a smooth paste with the whites of four eggs and a wineglassful of rum ; if preferred, a spoonful of essence of vanilla or of lemon

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