vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Icing (2)
From Tried favourites cookery book, 1909
Serves 10
Presented as published in 1909. 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
192Calories
1 gProtein
46 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories192 kcal
Protein1.4 g
Carbohydrates46 g
Fiber0.3 g
Sugars46 g
Total Fat1.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol37 mg
Sodium15 mg
Potassium29 mg
Calcium8.7 mg
Iron0.3 mg
Magnesium2.1 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C5.3 mg
Vitamin A16 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
Folate5.8 mcg
Choline30 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 156. The excerpt below is the record exactly as published.
Icing (2). Whites of 2 Eggs, 1 lb. Sugar, juice of i Lemon
Cook this with the app: pantry check, scaling, and the assistant.