Boiled Icing (No. 2)

Name: Boiled Icing (No. 2)
Ingredients: one teacupful of granulated sugar; four teaspoonfuls of water; the beaten white of one egg

From Physical culture cook book, 1901

Presented as published in 1901. 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

791Calories

3 gProtein

201 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories791 kcal

Protein3.2 g

Carbohydrates201 g

Fiber0 g

Sugars201 g

Total Fat0.6 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium2.6 mg

Potassium4.2 mg

Calcium2.6 mg

Iron0.1 mg

Magnesium0.8 mg

Phosphorus0 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water46 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 67. The excerpt below is the record exactly as published.

Boiled Icing (No. 2). — Boil one teacupful of granulated sugar with four teaspoonfuls of water until it drops from the spoon in threads. Have ready the beaten white of one egg

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