Icing for Walnut Cake
From The way to the heart, 1905
Presented as published in 1905. 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
9387Calories
138 gProtein
823 gCarbs
636 gFat
Full nutrition (33 nutrients)
Calories9387 kcal
Protein138 g
Carbohydrates823 g
Fiber61 g
Sugars692 g
Total Fat636 g
Saturated Fat55 g
Monounsaturated Fat87 g
Polyunsaturated Fat448 g
Cholesterol0 mg
Sodium17 mg
Potassium4550 mg
Calcium938 mg
Iron24 mg
Magnesium1330 mg
Phosphorus3391 mg
Zinc25 mg
Copper11 mg
Manganese27 mg
Vitamin D0 mcg
Vitamin C265 mg
Vitamin A5 mcg
Vitamin E0.8 mg
Vitamin K15 mcg
Vitamin B66.4 mg
Vitamin B120 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)12 mg
Folate55 mcg
Choline26 mg
Caffeine0 mg
Water474 g
As published
This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 30. The excerpt below is the record exactly as published.
Five lemons, i^ pounds of pulverized sugar, 2 pounds English walnuts
Cook this with the app: pantry check, scaling, and the assistant.