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Icing for Cakes
From Cassell's dictionary of cookery, 1892
Serves 1
These cakes may be eaten hot or cold. Time, about twenty minutes to bake; ten minutes to beat the mixture.
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
240Calories
6 gProtein
29 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories240 kcal
Protein6.3 g
Carbohydrates29 g
Fiber0 g
Sugars28 g
Total Fat4.9 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium74 mg
Potassium107 mg
Calcium31 mg
Iron0.9 mg
Magnesium9.1 mg
Phosphorus101 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water51 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 985. The excerpt below is the record exactly as published.
the white of an egg, with two table-spoonfuls of pounded sugar ; add five drops of vanilla
Cook this with the app: pantry check, scaling, and the assistant.