vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Icing
From Miss Parloa's new cook book and marketing guide, 1880
Serves 8
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
155Calories
2 gProtein
34 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories155 kcal
Protein1.9 g
Carbohydrates34 g
Fiber0.4 g
Sugars31 g
Total Fat1.3 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium29 mg
Potassium50 mg
Calcium9.4 mg
Iron0.5 mg
Magnesium11 mg
Phosphorus43 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate6.2 mcg
Choline37 mg
Caffeine0.8 mg
Water18 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 161. The excerpt below is the record exactly as published.
Icing : The whites of two eggs, one and a half cupfuls of powdered sugar, six table- spoonfuls of grated chocolate, one teaspoonful of vanilla. Put the chocolate and six table- spoonfuls of the sugar in a sauce-pan with two spoonfuls of hot water
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