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Icing for Cakes
From Consult me, 1902
Serves 1
This icing can be used for various cakes.
Presented as published in 1902. 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
715Calories
11 gProtein
174 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories715 kcal
Protein11 g
Carbohydrates174 g
Fiber0.1 g
Sugars170 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2 mg
Potassium29 mg
Calcium3.2 mg
Iron0.1 mg
Magnesium2 mg
Phosphorus2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C9.7 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0 mg
Folate5 mcg
Choline1.3 mg
Caffeine0 mg
Water109 g
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 266. The excerpt below is the record exactly as published.
CEING, for Cakes. — Beat the whites of two eggs to a solid froth, add 6 ozs. of finely powdered white sugar ; mix in the juice of a quarter of a lemon
Cook this with the app: pantry check, scaling, and the assistant.