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Cherry Cake Icing
From Fruit recipes, 1907
Serves 8
Presented as published in 1907. 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
101Calories
0 gProtein
26 gCarbs
0 gFat
Full nutrition (22 nutrients)
Calories101 kcal
Protein0 g
Carbohydrates26 g
Sugars26 g
Total Fat0.1 g
Cholesterol0 mg
Sodium0.6 mg
Potassium13 mg
Calcium1.3 mg
Iron0 mg
Magnesium0.9 mg
Phosphorus1.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Caffeine0 mg
Water6.6 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 37. The excerpt below is the record exactly as published.
CHERRY CAKE ICING Allow four tablespoons of cherry juice to one cup granu- lated sugar
Cook this with the app: pantry check, scaling, and the assistant.