vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
French Icing
From The new practical housekeeping, 1890
Serves 8
This is especially nice for layer cakes.
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
202Calories
1 gProtein
50 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories202 kcal
Protein0.8 g
Carbohydrates50 g
Fiber0 g
Sugars50 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol23 mg
Sodium9.6 mg
Potassium9.7 mg
Calcium4.2 mg
Iron0.1 mg
Magnesium1 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.9 mcg
Choline18 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 317. The excerpt below is the record exactly as published.
French Icing. — Take white of one egg with twice its bulk in water, about four tablespoons, and beat as stiff as possible ; then add XXX sugar tiU as thick as plain icing, or so it will spread nicely. It will take about one pint sugar
Cook this with the app: pantry check, scaling, and the assistant.