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Icing for Wedding Cake
From The household (of the Detroit free press), 1886
Serves 1
Presented as published in 1886. 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
913Calories
38 gProtein
127 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories913 kcal
Protein38 g
Carbohydrates127 g
Fiber0 g
Sugars127 g
Total Fat29 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1116 mg
Sodium427 mg
Potassium417 mg
Calcium169 mg
Iron5.3 mg
Magnesium36 mg
Phosphorus594 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.2 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water229 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 360. The excerpt below is the record exactly as published.
ICING FOR WEDDING CAKE. Beat the whites of six eggs to an entire froth, and to each egg add five teaspoonfuls of sifted loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.