vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Icing
From How we cook in Tennessee .., 1906
Serves 12
Attributed to Miss Mary Bond.
Presented as published in 1906. 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
129Calories
0 gProtein
33 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories129 kcal
Protein0 g
Carbohydrates33 g
Fiber0 g
Sugars33 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.6 mg
Potassium0.8 mg
Calcium0.6 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 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 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water8.6 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 100. The excerpt below is the record exactly as published.
Icing for Filling. — Two cups sugar, whites two eggs; put sugar in saucepan with enough water to moisten; have the eggs beaten just enough to break the whites; pour the boiling 174 HOW WE COOK IN TENNESSEE. sugar on it, beating all the while. Set the bowl in a larger bowl of ice water and continue beating until it is nice and creamy; flavor with lemon. Maple Nut Frosting. — Boil one and seven-eighths cupful of powdered sugar, one cupful of maple syrup and half a cupful of thin cream together until when it is tried a soft ball may be formed in cold water. Remove from the fire, add three-quarters of a cupful of almonds finely shredded and beat until the frost- ing is of the right consistency to spread. Icing. — Five eggs, three cups sugar, one and one-half cups water; cook the sugar and water until it will harden at once when dropped in cold water. Then pour the boiling sugar on the well beaten whites and beat until stiff. Flavor with lemon or tartaric acid. — Miss Lizzie Treadwell. Icing. — Two cups sugar, seven tablespoons water
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.