Almond Icing
From Home cookery, 1898
This cake should be made at least a week before it is wanted.
Presented as published in 1898. 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
7637Calories
193 gProtein
866 gCarbs
424 gFat
Full nutrition (34 nutrients)
Calories7637 kcal
Protein193 g
Carbohydrates866 g
Fiber106 g
Sugars702 g
Total Fat424 g
Saturated Fat32 g
Monounsaturated Fat269 g
Polyunsaturated Fat105 g
Omega-30 g
Cholesterol0 mg
Sodium22 mg
Potassium6248 mg
Calcium2295 mg
Iron32 mg
Magnesium2296 mg
Phosphorus4091 mg
Zinc27 mg
Copper8.8 mg
Manganese19 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E218 mg
Vitamin K0 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)10 mg
Niacin (B3)31 mg
Folate374 mcg
Choline443 mg
Caffeine0 mg
Water143 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 78. The excerpt below is the record exactly as published.
Almond Icing. Sweet almonds Bitter almonds Icing" sugar I lb. 2 OZ. li lbs. Whites of eggs f about 4 (beaten \ stiffly). Essence of almonds 12 drops.
Cook this with the app: pantry check, scaling, and the assistant.