Icing for Spice Cake

Name: Icing for Spice Cake
Ingredients: two cups sugar; one-half cup water; two tablespoonfuls marshmallow cream; vanilla to taste

From Durham cook book ..., 1921

Presented as published in 1921. 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

1657Calories

0 gProtein

424 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories1657 kcal

Protein0.2 g

Carbohydrates424 g

Fiber0 g

Sugars416 g

Total Fat1.4 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium31 mg

Potassium18 mg

Calcium9 mg

Iron0.3 mg

Magnesium3.6 mg

Phosphorus2.6 mg

Zinc0.1 mg

Copper0.1 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 mg

Niacin (B3)0 mg

Folate0.3 mcg

Choline0 mg

Caffeine0 mg

Water127 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 21. The excerpt below is the record exactly as published.

ICING FOE SPICE CAKE. Two cups sugar, one-half cup water, boil till spins thread and pour slowly on well-beaten whites. Add at once two tablespoon- fuls marshmallow cream and vanilla to taste

Cook this with the app: pantry check, scaling, and the assistant.