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Almond Icing for Cakes
From Royal Victoria cook book, 1900
Serves 10
L. T. WHIsH.
Presented as published in 1900. 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
468Calories
12 gProtein
55 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories468 kcal
Protein12 g
Carbohydrates55 g
Fiber5.7 g
Sugars46 g
Total Fat25 g
Saturated Fat2.3 g
Monounsaturated Fat15 g
Polyunsaturated Fat6 g
Omega-30 g
Cholesterol74 mg
Sodium30 mg
Potassium361 mg
Calcium134 mg
Iron2.1 mg
Magnesium125 mg
Phosphorus258 mg
Zinc1.7 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E12 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.7 mg
Folate29 mcg
Choline82 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 54. The excerpt below is the record exactly as published.
ALMOND ICING FOR CAKES.—To every 1 pound of icing sugar allow 1 pound of sweet almonds pounded fine, a litt.e rose water and the whites of 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.