Boiled Icing
From The Raleigh cook book, 1907
Presented as published in 1907. 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
1001Calories
6 gProtein
252 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories1001 kcal
Protein6.4 g
Carbohydrates252 g
Sugars251 g
Total Fat0.8 g
Sodium2.5 mg
Potassium5 mg
Calcium2.5 mg
Iron0.1 mg
Magnesium0.8 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Riboflavin (B2)0.2 mg
Water52 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 35. The excerpt below is the record exactly as published.
Whites of 2 eggs; 1 cup granulated sugar; %4 cup pulverized sugar. Boil granulated sugar until it will thread from a spoon. Beat whites and when nearly stiff add pulverized sugar, then pour on the candy and beat until stiff. Boiled Icing
Cook this with the app: pantry check, scaling, and the assistant.