vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Frost, or Icing, for Cakes
From Cassell's dictionary of cookery, 1892
Serves 2
Ensure the oven is not hot enough to color the icing.
Presented as published in 1892. 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
715Calories
11 gProtein
174 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories715 kcal
Protein11 g
Carbohydrates174 g
Fiber0.1 g
Sugars170 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2 mg
Potassium29 mg
Calcium3.2 mg
Iron0.1 mg
Magnesium2 mg
Phosphorus2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C9.7 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0 mg
Folate5 mcg
Choline1.3 mg
Caffeine0 mg
Water109 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 557. The excerpt below is the record exactly as published.
Frost, or Icing, for Cakes. —The 1 quality of the sugar sliould be attended to for I this icing. Procure of the best double refined i sugar, twelve ounces, and sift it ; whisk the ! whites of four eggs to a strong froth, and stir i in the sugar by degrees, beating the whole time j to make it smooth; mix in the strained jiuce of I half a lemo
Cook this with the app: pantry check, scaling, and the assistant.