vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Icing
From Miss Parloa's new cook book and marketing guide, 1880
Serves 1
Presented as published in 1880. 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
552Calories
29 gProtein
69 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories552 kcal
Protein29 g
Carbohydrates69 g
Fiber8.6 g
Sugars59 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium285 mg
Potassium928 mg
Calcium256 mg
Iron3.9 mg
Magnesium60 mg
Phosphorus446 mg
Zinc2.8 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C192 mg
Vitamin A360 mcg
Vitamin E2.7 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B121.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)1.2 mg
Folate202 mcg
Choline618 mg
Caffeine0 mg
Water465 g
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 125. The excerpt below is the record exactly as published.
icing between the cakes, and cover the pie with icing. There should be three cakes in a pie. Icing : The whites of four eggs, one tea- cupful of pow- dered sugar, the juice and rind of two oranges
Cook this with the app: pantry check, scaling, and the assistant.