vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Clear Icing
From The new practical housekeeping, 1890
Serves 1
Presented as published in 1890. 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
1034Calories
14 gProtein
222 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories1034 kcal
Protein14 g
Carbohydrates222 g
Fiber3.5 g
Sugars156 g
Total Fat9.7 g
Saturated Fat3.2 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium244 mg
Potassium390 mg
Calcium120 mg
Iron3.3 mg
Magnesium25 mg
Phosphorus259 mg
Zinc1.5 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C30 mg
Vitamin A160 mcg
Vitamin E1.4 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate83 mcg
Choline327 mg
Caffeine0 mg
Water179 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 316. The excerpt below is the record exactly as published.
Clear Icing, — Mix a cup nice gelatine jelly with a teaspoon lemon juice and whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.