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Icing for Cakes
From Cassell's dictionary of cookery, 1892
Serves 10
Icing can be used to decorate cakes and can be made into ornamental buttons.
Presented as published in 1892. 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
308Calories
4 gProtein
68 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories308 kcal
Protein3.8 g
Carbohydrates68 g
Fiber0 g
Sugars67 g
Total Fat2.9 g
Saturated Fat0.9 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol112 mg
Sodium44 mg
Potassium43 mg
Calcium18 mg
Iron0.6 mg
Magnesium3.6 mg
Phosphorus59 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0.2 mg
Vitamin A48 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate14 mcg
Choline88 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 82. The excerpt below is the record exactly as published.
Icing for cakes can also be made into ornamental buttons, white and pink, by baking the icing on a sheet of paper, the pink buttons of course being coloured with cochineal. Icing is easily made as follows : — Take, say for a good large quantity, six whites of eggs, and j)lace them in a large basin, and have ready about a pound and a half of very finely powdered and sifted white sugar. Mix these well together -with a large wooden spoon, adding the sugar gradually, occasionally squeezing in a little of the juice of a fresh and rather green or acid lemon
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