vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Boiled Icing
From The Henderson cook book, 1914
Serves 8
Recipe by Mrs. W. A. Hunt.
Presented as published in 1914. 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
445Calories
4 gProtein
105 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories445 kcal
Protein3.6 g
Carbohydrates105 g
Fiber0.3 g
Sugars100 g
Total Fat2.8 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium104 mg
Potassium44 mg
Calcium34 mg
Iron2.5 mg
Magnesium5.1 mg
Phosphorus54 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate20 mcg
Choline74 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 51. The excerpt below is the record exactly as published.
4 whites of the 5 eggs for icing. Mix balance and bake as for jelly cake. Boiled Icing. — To 4 cups sugar put 1 cup boiling water
Cook this with the app: pantry check, scaling, and the assistant.