Boiled Icing
From Popular cook book, 1899
Presented as published in 1899. 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
1961Calories
19 gProtein
453 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories1961 kcal
Protein19 g
Carbohydrates453 g
Fiber0 g
Sugars453 g
Total Fat16 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium225 mg
Potassium218 mg
Calcium96 mg
Iron2.9 mg
Magnesium22 mg
Phosphorus297 mg
Zinc2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water351 g
As published
This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 26. The excerpt below is the record exactly as published.
BOILED ICING. _ One pound sugar and enough water to wet it thoroughly; put in a saucepan and boil until it drips from a spoon in long stringy drops, or until it turns white and looks thick when a little is rubbed with the finger in a spoon. Have the whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.