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Ice-Cream Icing for Cake
From Twentieth century home cook book, 1905
Serves 10
This is used for white cake.
Presented as published in 1905. 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
180Calories
2 gProtein
40 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories180 kcal
Protein1.9 g
Carbohydrates40 g
Fiber0 g
Sugars40 g
Total Fat1.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol56 mg
Sodium22 mg
Potassium24 mg
Calcium9 mg
Iron0.3 mg
Magnesium2.1 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A24 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate7.1 mcg
Choline44 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 21. The excerpt below is the record exactly as published.
Ice-Cream Icing for Cake. — This is used for white cake : Take two cups of white sugar boiled to a thick S3'rup ; add three teaspoonf uls of vanilla, and when cool, the whites of three eggs beaten to a froth; flavor with two teaspoonf uls of citric aci
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