Boiled Icing
From The Edwardsville cook book, 1906
With the addition of a cup of seeded and chopped raisins, this makes a nice filling.
Presented as published in 1906. 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
1357Calories
9 gProtein
351 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories1357 kcal
Protein9.5 g
Carbohydrates351 g
Fiber8.5 g
Sugars324 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium55 mg
Potassium1413 mg
Calcium123 mg
Iron3.5 mg
Magnesium70 mg
Phosphorus185 mg
Zinc0.7 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C4.4 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K6.6 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.4 mg
Folate9.5 mcg
Choline21 mg
Caffeine0 mg
Water173 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 43. The excerpt below is the record exactly as published.
BOILED ICING. Mrs. E. W. M. Boil until a good syrup, i cupful of sugar with Ct cup water. / 138 THE EDWARD'SVILLE COOK BOOK. Have the white of one egg beaten to a stiff froth in a quart bowl. Slowly stir the syrup into this, stirring and beating until the mixture is cool. With the addition of a cup of seeded and chopped raisins
Cook this with the app: pantry check, scaling, and the assistant.