Boiled Icing

Name: Boiled Icing
Ingredients: 1 lb. caster sugar; a gill of boiling water; the white of an egg; a quarter of a teaspoonful of cream of tartar

From Bread, cakes, and biscuits, 1902

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

1909Calories

8 gProtein

472 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories1909 kcal

Protein8.2 g

Carbohydrates472 g

Fiber1.3 g

Sugars453 g

Total Fat6.8 g

Saturated Fat1.7 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol186 mg

Sodium345 mg

Potassium311 mg

Calcium108 mg

Iron9.1 mg

Magnesium14 mg

Phosphorus116 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2 mg

Folate55 mcg

Choline150 mg

Caffeine0 mg

Water134 g

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 50. The excerpt below is the record exactly as published.

Boiled Icing. — Boil together |lb. caster sugar in a gill of boiling water till it will “thread” strongly, then beat the white of an egg to a stiff froth, when you add in a quarter of a teaspoonful of cream of tartar

Cook this with the app: pantry check, scaling, and the assistant.