Icing
From Grange cook book and household guide, 1940
Presented as published in 1940. 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
1724Calories
4 gProtein
438 gCarbs
2 gFat
Full nutrition (28 nutrients)
Calories1724 kcal
Protein3.7 g
Carbohydrates438 g
Fiber2.6 g
Sugars402 g
Total Fat2.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Sodium541 mg
Potassium72 mg
Calcium155 mg
Iron16 mg
Magnesium15 mg
Phosphorus33 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.2 mg
Water192 g
As published
This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 14. The excerpt below is the record exactly as published.
icing Cream butter, add sugar slowly, beating well. Add flavoring and yolks of eggs which have been beaten until pale yellow. Beat three egg whites until light and add alternately a little at a time with the flour which has been sifted with baking powder. Mix well and bake in greased loaf pan in moderate oven about one hour. Cover with ornamental frosting made with the two remaining egg whites. ICING 2 cups sugar, 1 cup boiling water
Cook this with the app: pantry check, scaling, and the assistant.