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Icing for Cake
From How we cook in Tennessee .., 1906
Serves 2
Attributed to Mrs. W. H. Wilson.
Presented as published in 1906. 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
932Calories
13 gProtein
206 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories932 kcal
Protein13 g
Carbohydrates206 g
Fiber1.4 g
Sugars202 g
Total Fat10 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium145 mg
Potassium211 mg
Calcium71 mg
Iron2.2 mg
Magnesium17 mg
Phosphorus206 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C27 mg
Vitamin A161 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate53 mcg
Choline297 mg
Caffeine0 mg
Water121 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 100. The excerpt below is the record exactly as published.
Icing for Cake. — Put two cups of sugar in icing pan; break whites four eggs over it; add juice of one large juicy lemon
Cook this with the app: pantry check, scaling, and the assistant.