Bakers’ Soft Icing
From The royal baker and pastry cook, 1902
Pack in a covered glass and keep in a cold place.
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
1548Calories
0 gProtein
401 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1548 kcal
Protein0 g
Carbohydrates401 g
Fiber0 g
Sugars401 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium10 mg
Calcium11 mg
Iron0.2 mg
Magnesium3.6 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water236 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 38. The excerpt below is the record exactly as published.
Bakers’ Soft Icing. — Boil 2 cups granulated sugar with 1 cup water
Cook this with the app: pantry check, scaling, and the assistant.