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Cakes, Icing for
From Consult me, 1902
Serves 3
Ready for use when it reaches the right consistency.
Presented as published in 1902. 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
668Calories
8 gProtein
170 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories668 kcal
Protein7.6 g
Carbohydrates170 g
Fiber5.6 g
Sugars156 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium5.5 mg
Potassium279 mg
Calcium54 mg
Iron1.3 mg
Magnesium16 mg
Phosphorus32 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A2 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate22 mcg
Choline10 mg
Caffeine0 mg
Water221 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 100. The excerpt below is the record exactly as published.
CAKES, Iceing for. — Powder and sift one pound of loaf sugar ; put it into a basin with the whites of three or four eggs ; beat well together, and add the juice of six lemons
Cook this with the app: pantry check, scaling, and the assistant.