Glace Icing
From Bread, cakes, and biscuits, 1902
If coloring is desired, add it when the paste is thick.
Presented as published in 1902. 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
1812Calories
12 gProtein
453 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1812 kcal
Protein12 g
Carbohydrates453 g
Fiber0 g
Sugars444 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium40 mg
Potassium13 mg
Calcium16 mg
Iron0.4 mg
Magnesium4.3 mg
Phosphorus5.5 mg
Zinc0.1 mg
Copper0.3 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
Folate4.3 mcg
Choline5.5 mg
Caffeine0 mg
Water121 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 119. The excerpt below is the record exactly as published.
§oz. of best gelatine or isinglass in a gill of water, and when the former is perfectly melted add either four drops of acetic acid, or as much tartaric acid as will lie on a sixpence in a layer as thick as the coin ; then beat in about lib. of best cane icing sugar
Cook this with the app: pantry check, scaling, and the assistant.