Icing for Cake
From Colonial recipes, from old Virginia and Maryland manors, 1907
Presented as published in 1907. 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
3584Calories
29 gProtein
842 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories3584 kcal
Protein29 g
Carbohydrates842 g
Fiber2.6 g
Sugars805 g
Total Fat23 g
Saturated Fat6.4 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol744 mg
Sodium830 mg
Potassium370 mg
Calcium272 mg
Iron20 mg
Magnesium42 mg
Phosphorus430 mg
Zinc2.9 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)4.1 mg
Folate158 mcg
Choline594 mg
Caffeine0 mg
Water349 g
As published
This recipe was extracted from Colonial recipes, from old Virginia and Maryland manors (1907) by Maude A. Bomberger, page 24. The excerpt below is the record exactly as published.
ICING FOR CAKE Whites of 4 eggs beaten to a stiff froth, 4 cups of pulverized sugar. Pour over the sugar 1 small cup of boiling water and let it boil until clear and will candy in cold water. Don't let it get too stiff or it will not make good icing. When done pour over the frothed eggs the boiling syrup and beat until light. Add 2 teaspoonfuls vanilla and 1 teaspoonful of citric acid
Cook this with the app: pantry check, scaling, and the assistant.