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Glace royale (Royal Icing)
From The new century cookery book, 1901
Serves 8
Presented as published in 1901. 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
119Calories
1 gProtein
28 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories119 kcal
Protein0.8 g
Carbohydrates28 g
Fiber0 g
Sugars28 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol23 mg
Sodium9.4 mg
Potassium9.9 mg
Calcium3.8 mg
Iron0.1 mg
Magnesium0.8 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.3 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
Folate3.1 mcg
Choline18 mg
Caffeine0 mg
Water5.4 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 526. The excerpt below is the record exactly as published.
Glace royale (Royal Icing). — Put half a pound of icing sugar in a clean and dry basin, add a teaspoonful of lemon-juice ; work these to a creamy substance with the white of one egg
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