vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Cocoanut Icing
From Miss Parloa's kitchen companion, 1887
Serves 8
Presented as published in 1887. 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
121Calories
1 gProtein
8 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories121 kcal
Protein1.4 g
Carbohydrates8 g
Fiber2.7 g
Sugars5 g
Total Fat10 g
Saturated Fat8.9 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium6.1 mg
Potassium111 mg
Calcium4.5 mg
Iron0.7 mg
Magnesium9.8 mg
Phosphorus34 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C2.5 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate8.6 mcg
Choline3.8 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 411. The excerpt below is the record exactly as published.
Cocoanut Icing. Beat the white of one egg rather light, and beat into it one teacupful of powdered sugar. Add two table- spoonfuls of lemon juice and one cupful of grated cocoa- nut
Cook this with the app: pantry check, scaling, and the assistant.