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Almond Icing
From The new practical housekeeping, 1890
Serves 8
Alternatively, use 2 cups sugar, pour over 0.5 cup boiling water, cook until ropy, beat in whites of 2 eggs, and add flavoring and 1.5 cups blanched and chopped almonds.
Presented as published in 1890. 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
216Calories
6 gProtein
28 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories216 kcal
Protein5.8 g
Carbohydrates28 g
Fiber2 g
Sugars25 g
Total Fat9.8 g
Saturated Fat1.2 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol70 mg
Sodium27 mg
Potassium144 mg
Calcium54 mg
Iron0.9 mg
Magnesium45 mg
Phosphorus114 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.4 mcg
Vitamin C0.3 mg
Vitamin A30 mcg
Vitamin E4.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate16 mcg
Choline63 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 315. The excerpt below is the record exactly as published.
half pint sweet almonds by putting them in boiling water, taking off SKins, and spreading upon a drv cloth until cold ; pound a few of them at a time in a mortar till well pulverized : mix carefuUv whites of three ecgs and three-quarters 1>int powdered sugar, add almonds, flavor with a teaspoon vanilla or emon
Cook this with the app: pantry check, scaling, and the assistant.