Boiled Icing
From Quaker recipes, 1954
Spread quickly over cake.
Presented as published in 1954. 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
1797Calories
0 gProtein
465 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1797 kcal
Protein0 g
Carbohydrates465 g
Fiber0 g
Sugars466 g
Total Fat1.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium61 mg
Potassium16 mg
Calcium19 mg
Iron0.2 mg
Magnesium3.8 mg
Phosphorus0.3 mg
Zinc0.4 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
Water140 g
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 11. The excerpt below is the record exactly as published.
BOILED ICING 2 cups sugar 1 teaspoon vanilla Y cup white Karo syrup 2 egg whites beaten Y2 cup cold water
Cook this with the app: pantry check, scaling, and the assistant.