vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Icing
From The new Kentucky home cook book, 1884
Serves 1
Presented as published in 1884. 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
212Calories
12 gProtein
39 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories212 kcal
Protein12 g
Carbohydrates39 g
Fiber1.5 g
Sugars28 g
Total Fat0.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium40 mg
Potassium126 mg
Calcium7.9 mg
Iron1.2 mg
Magnesium37 mg
Phosphorus73 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate1.1 mcg
Choline0.7 mg
Caffeine3.4 mg
Water104 g
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 149. The excerpt below is the record exactly as published.
ICING. Take the whites of two eggs and three table -spoonfuls of grated chocola
Cook this with the app: pantry check, scaling, and the assistant.