Icing
From The Gertrude Bobbitt Circle cook book, 1948
Presented as published in 1948. 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
1461Calories
0 gProtein
373 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1461 kcal
Protein0 g
Carbohydrates373 g
Fiber0.1 g
Sugars346 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium21 mg
Calcium17 mg
Iron0.2 mg
Magnesium4.7 mg
Phosphorus0.3 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.2 mg
Caffeine0 mg
Water251 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 30. The excerpt below is the record exactly as published.
icing. ICING l1/^ cup sugar 2 eg»- whites beaten 4 tablespoons white syrup 1 teaspoon vanilla 1 cup water
Cook this with the app: pantry check, scaling, and the assistant.