Icing for Cakes

Name: Icing for Cakes
Ingredients: 1/2 pound of fine sifted sugar; the whites of 2 eggs; a little orange-flower water

From The New York receipt book, 1882

Presented as published in 1882. 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

1016Calories

13 gProtein

227 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories1016 kcal

Protein13 g

Carbohydrates227 g

Fiber0 g

Sugars227 g

Total Fat10 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium144 mg

Potassium143 mg

Calcium58 mg

Iron1.9 mg

Magnesium13 mg

Phosphorus198 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate47 mcg

Choline294 mg

Caffeine0 mg

Water76 g

As published

This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 7. The excerpt below is the record exactly as published.

ceing for Cakes.— To a K pound of fine sifted sugar, put the whites of 2 eggs, beaten with a little orange-flower water

Cook this with the app: pantry check, scaling, and the assistant.