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Boiled Icing
From The Twin-city housewife, 1920
Serves 10
Presented as published in 1920. 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
155Calories
0 gProtein
40 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories155 kcal
Protein0 g
Carbohydrates40 g
Fiber0 g
Sugars40 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.8 mg
Potassium0.9 mg
Calcium0.8 mg
Iron0 mg
Magnesium0.2 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
Water12 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 64. The excerpt below is the record exactly as published.
boiled icing—Mrs. J. M. Woodruff. White Fruit Cake Whites of ten eggs beaten to a stiff froth, four cups flour, two and a half cups sugar, one and a half cups butter, one cup sweet milk, two teaspoons baking powder, one cocoanut, two pounds blanched almonds, one pound citron cut in small slices. Dredge fruit well with flour before adding to batter. Bake three and a half hours.—Miss Kate Hanes. White Sponge Cake One and one-fourth pounds Sugar, whites of twenty eggs, ten ounces flour, two teaspoons cream tartar, juice one lemon. Beat whites until light, add sugar, beat well, add lemon juice. Mix cream tartar with the flour and stir in the flour lightly. Bake about an hour.—S. THE TWIN-CITY HOUSEWIFE ninety-one Acings, Fillings for dlakes Boiled Icing Two cups granulated sugar, one-half cup water
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