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Icing
From Banquets of the nations, 1911
Serves 8
Presented as published in 1911. 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
55Calories
0 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories55 kcal
Protein0 g
Carbohydrates14 g
Fiber0 g
Sugars14 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.4 mg
Potassium0.3 mg
Calcium0.2 mg
Iron0 mg
Magnesium0 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
Water2.8 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 40. The excerpt below is the record exactly as published.
icing sugar, and ornament with dried 73 BRAZIL walnuts. (A chestnut cake can be made in the same way, only you will decorate with Marrons glace.) Icing. Pass four ounces of icing sugar through a sieve, and then put in a lined saucepan, add one and a-half table- spoonfuls of cold water
Cook this with the app: pantry check, scaling, and the assistant.