Icing
From Anson County cook book, 1928
Recipe by Mrs. D. D. Coward.
Presented as published in 1928. 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
4112Calories
22 gProtein
845 gCarbs
91 gFat
Full nutrition (33 nutrients)
Calories4112 kcal
Protein22 g
Carbohydrates845 g
Fiber29 g
Sugars639 g
Total Fat91 g
Saturated Fat8.3 g
Monounsaturated Fat47 g
Polyunsaturated Fat28 g
Cholesterol0 mg
Sodium598 mg
Potassium2585 mg
Calcium354 mg
Iron25 mg
Magnesium233 mg
Phosphorus506 mg
Zinc5.6 mg
Copper1.8 mg
Manganese3.6 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A16 mcg
Vitamin E0.3 mg
Vitamin K15 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.1 mg
Folate83 mcg
Choline17 mg
Caffeine0 mg
Water405 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 44. The excerpt below is the record exactly as published.
Icing Dissolve 3 cups sugar in 1 cup boiling water, cook until it spins a thread. Pour over stiffly beaten whites of 3 eggs. To this Icing, add 1 cup chopped raisins, 1 cup chopped pecans, 1 cup finely chopped figs
Cook this with the app: pantry check, scaling, and the assistant.