Icing for Orange Cake
From Ransom's family receipt book, 1886, 1886
Presented as published in 1886. 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
235Calories
16 gProtein
45 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories235 kcal
Protein16 g
Carbohydrates45 g
Fiber8.6 g
Sugars34 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0 mg
Potassium652 mg
Calcium144 mg
Iron0.4 mg
Magnesium36 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C192 mg
Vitamin A40 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1 mg
Folate108 mcg
Choline30 mg
Caffeine0 mg
Water416 g
As published
This recipe was extracted from Ransom's family receipt book, 1886 (1886) by D. Ransom, Son & Co, page 7. The excerpt below is the record exactly as published.
The whites of four eggs, one teacupful of powdesed sugar, the juice and rind of two oranges
Cook this with the app: pantry check, scaling, and the assistant.