Icing for Cakes
From Hilda's "where is it?" of recipes, 1891
Can be colored with cochineal or currant juice.
Presented as published in 1891. 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
1979Calories
19 gProtein
454 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories1979 kcal
Protein19 g
Carbohydrates454 g
Fiber0 g
Sugars444 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium222 mg
Potassium216 mg
Calcium89 mg
Iron2.9 mg
Magnesium18 mg
Phosphorus297 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water115 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 35. The excerpt below is the record exactly as published.
ICING FOR CAKES. (Mrs. D. Cloete's Recipe.) Ingredients. t lb. Icing Sugar. Whites of 3 Egg
Cook this with the app: pantry check, scaling, and the assistant.