Icing for Wedding Cake
From Practical home cookery, 1906
Use the whitest sugar for the best results.
Presented as published in 1906. 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
1867Calories
20 gProtein
463 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1867 kcal
Protein20 g
Carbohydrates463 g
Fiber0.3 g
Sugars455 g
Total Fat1.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium5.5 mg
Potassium112 mg
Calcium11 mg
Iron0.3 mg
Magnesium7.4 mg
Phosphorus8 mg
Zinc0.1 mg
Copper0 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)0.7 mg
Niacin (B3)0.1 mg
Folate20 mcg
Choline5.1 mg
Caffeine0 mg
Water248 g
As published
This recipe was extracted from Practical home cookery (1906) by A. G. Payne, page 96. The excerpt below is the record exactly as published.
Take six whites of eggs, and add to them about 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 now and then dropped in
Cook this with the app: pantry check, scaling, and the assistant.