Icing for Cake
From Practical home cookery, 1906
Little knobs of icing can be arranged around the edge for decoration. A simple wreath of white flowers or orange-blossoms can be used as an ornament.
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
1302Calories
38 gProtein
228 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories1302 kcal
Protein38 g
Carbohydrates228 g
Fiber0 g
Sugars227 g
Total Fat29 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1116 mg
Sodium428 mg
Potassium419 mg
Calcium170 mg
Iron5.4 mg
Magnesium37 mg
Phosphorus594 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.2 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water229 g
As published
This recipe was extracted from Practical home cookery (1906) by A. G. Payne, page 96. The excerpt below is the record exactly as published.
six whites of eggs, and add to them about lb. of very finely sifted, powdered white sugar. The whitest sugar must be chosen for the purpose This must be worked well together with a wooden spoon, and a very little lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.