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Boiled Icing
From The new practical housekeeping, 1890
Serves 8
For confectioner's foiled icing, use 6 egg whites and 0.5 pound sifted granulated sugar.
Presented as published in 1890. 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
106Calories
1 gProtein
25 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories106 kcal
Protein0.8 g
Carbohydrates25 g
Fiber0 g
Sugars25 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol23 mg
Sodium9.3 mg
Potassium9.2 mg
Calcium4 mg
Iron0.1 mg
Magnesium0.9 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.9 mcg
Choline18 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 315. The excerpt below is the record exactly as published.
Boiled Icing. — ^Beat white of one egg to a stiff froth ; boil one cup granulated sugar and one-half gill or lour tablespoons water
Cook this with the app: pantry check, scaling, and the assistant.