Icing for Cakes
From Magnet cream separator cook book, 1910
Recipe by Mrs. W. A. Haught.
Presented as published in 1910. 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
3499Calories
0 gProtein
905 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories3499 kcal
Protein0 g
Carbohydrates905 g
Fiber0 g
Sugars905 g
Total Fat2.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium17 mg
Potassium423 mg
Calcium16 mg
Iron0.5 mg
Magnesium5.1 mg
Phosphorus0.1 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water237 g
As published
This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 24. The excerpt below is the record exactly as published.
ICING FOR CAKES 2 lbs. gr:inul:ited sugar, X teaspoonful cream of tartar, enough water to dissolve
Cook this with the app: pantry check, scaling, and the assistant.