Double Boiler Icing

Name: Double Boiler Icing
Ingredients: 1% cups sugar; %4 cup water; 2 egg whites; Sprinkle sides and top with shredded cocoanut.; Decorate top of cake with % cup of pineapple filling.

From The Wilson cook book, 1941

Presented as published in 1941. 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

1330Calories

7 gProtein

335 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories1330 kcal

Protein6.9 g

Carbohydrates335 g

Fiber0.7 g

Sugars301 g

Total Fat1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium26 mg

Potassium131 mg

Calcium18 mg

Iron0.4 mg

Magnesium9.8 mg

Phosphorus18 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C4.3 mg

Vitamin A12 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.2 mg

Folate4.7 mcg

Choline0 mg

Caffeine0 mg

Water195 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 41. The excerpt below is the record exactly as published.

Double Boiler Icing Put 1% cups sugar, %4 cup water and 2 egg whites to cook over boiling water. Beat until icing holds a peak (7 minutes). Remove from fire. Beat till thick enough to spread. Sprinkle sides and top with shredded cocoanut. Decorate top of cake with % cup of pineapple filling.

Cook this with the app: pantry check, scaling, and the assistant.