Icing for Tarts
From Chambers's cookery for young housewives, 1894
Presented as published in 1894. 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
181Calories
6 gProtein
29 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories181 kcal
Protein6.3 g
Carbohydrates29 g
Fiber0 g
Sugars28 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium71 mg
Potassium70 mg
Calcium28 mg
Iron0.9 mg
Magnesium6.1 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0 mg
Manganese0 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)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 55. The excerpt below is the record exactly as published.
ICING FOR TARTS. 1 white of an egg. | 1 oz. castor sugar
Cook this with the app: pantry check, scaling, and the assistant.