vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Cooked Icing
From The new Kentucky home cook book, 1884
Serves 1
Presented as published in 1884. 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
944Calories
18 gProtein
223 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories944 kcal
Protein18 g
Carbohydrates223 g
Fiber1.3 g
Sugars201 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Sodium271 mg
Potassium36 mg
Calcium78 mg
Iron8 mg
Magnesium7.7 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2 mg
Folate32 mcg
Choline3.1 mg
Water226 g
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 150. The excerpt below is the record exactly as published.
COOKED ICING. To one large coffee-cupful of white sugar add half a cup- ful of boiling water; stir it until dissolved, and boil until it candies. Beat the whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.