Icing for Wedding Cake
From Common-sense papers on cookery, 1880
Cover with paper while drying to keep it clean.
Presented as published in 1880. 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
2768Calories
20 gProtein
690 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories2768 kcal
Protein20 g
Carbohydrates690 g
Fiber0.3 g
Sugars668 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium15 mg
Potassium117 mg
Calcium13 mg
Iron0.5 mg
Magnesium6 mg
Phosphorus8 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.1 mg
Folate20 mcg
Choline5.1 mg
Caffeine0 mg
Water249 g
As published
This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 97. The excerpt below is the record exactly as published.
six whites of eggs, and add to them about i|lb. of very finely sifted, powdered white sugar. The whitest sugar must be chosen for the purpose. This must be worked well together with a wooden spoon, and a very little lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.