vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Cake Frosting That Will Not Break Off
From Cooking for profit, 1886
Serves 10
Add a few drops of acetic acid or lemon juice to whiten and stiffen the icing.
Presented as published in 1886. 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
175Calories
3 gProtein
40 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories175 kcal
Protein2.7 g
Carbohydrates40 g
Fiber0 g
Sugars40 g
Total Fat1.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol37 mg
Sodium18 mg
Potassium15 mg
Calcium6.9 mg
Iron0.2 mg
Magnesium1.7 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate5.2 mcg
Choline30 mg
Caffeine0 mg
Water7.8 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 218. The excerpt below is the record exactly as published.
Cake Frosting That Will Not Break Off. Our birthday cake was required to be cut in pieces and sent hither and thither, a piece or two to Basswood City and some more to Lakeport, and it would have been extremely annoying had the frosting all broke away on the first attempt to cut it, and yet that is just what the common raw icing will always do if made with white of eggs alone. But if you dissolve a little gelatine in hot water in a cup, have it like thicic mucilage, then use it and one or two whites of eggs mixed in to beat up the sugar with; the frosting will stay on the cake and cut as easy as a piece of cheese. For a rule, take : 2 tablespoons dissolved gelatine. 2 whites of eggs. 2 cups sugar
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