vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Icing
From Miss Parloa's kitchen companion, 1887
Serves 1
This icing is suitable for spreading on plain cakes only.
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
408Calories
3 gProtein
101 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories408 kcal
Protein3.2 g
Carbohydrates101 g
Fiber0 g
Sugars98 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.9 mg
Potassium2.3 mg
Calcium1.9 mg
Iron0.1 mg
Magnesium0.3 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water56 g
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.
Cream Icing. Put into a bowl the white of one egg, two table- spoonfuls of water, and half a cupful of confectioners' sugar
Cook this with the app: pantry check, scaling, and the assistant.