Icing for Leb-Kuchen
From Council cook book, 1908
Presented as published in 1908. 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
543Calories
3 gProtein
133 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories543 kcal
Protein3.2 g
Carbohydrates133 g
Fiber0 g
Sugars130 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.7 mg
Potassium2.7 mg
Calcium1.3 mg
Iron0.1 mg
Magnesium0 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0 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)0.1 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol1.5 g
Water29 g
As published
This recipe was extracted from Council cook book (1908), page 49. The excerpt below is the record exactly as published.
Icing for Leb-Kuchen. One cup powdered sugar added to the beaten white of one egg, flavor with one teaspoon brandy
Cook this with the app: pantry check, scaling, and the assistant.