Boiled Icing
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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
849Calories
4 gProtein
213 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories849 kcal
Protein4.4 g
Carbohydrates213 g
Fiber0.9 g
Sugars201 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Sodium179 mg
Potassium25 mg
Calcium52 mg
Iron5.3 mg
Magnesium5.3 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate21 mcg
Choline2 mg
Water89 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 28. The excerpt below is the record exactly as published.
Boiled Icing. One cup granulated sugar, one-third cup boiling water, white of one egg, one salt- spoon cream tarta
Cook this with the app: pantry check, scaling, and the assistant.