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Icing or Frosting

Name: Icing or Frosting
Yield: 10 servings
Ingredients: One and one-half pounds of icing sugar; a pony of water or fruit juice; the whites of two eggs

From The Hotel St. Francis cook book, 1919

Serves 10

Presented as published in 1919. 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

280Calories

1 gProtein

68 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories280 kcal

Protein1.3 g

Carbohydrates68 g

Fiber0 g

Sugars67 g

Total Fat1 g

Saturated Fat0.3 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol37 mg

Sodium16 mg

Potassium16 mg

Calcium6.4 mg

Iron0.2 mg

Magnesium1.2 mg

Phosphorus20 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0.2 mcg

Vitamin C0.6 mg

Vitamin A16 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate4.7 mcg

Choline29 mg

Caffeine0 mg

Water10 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 263. The excerpt below is the record exactly as published.

Icing or frosting, for glace cakes, eclairs, etc. One and one-half pounds of icing sugar, a pony of water or fruit juice, and the whites of two eggs

Cook this with the app: pantry check, scaling, and the assistant.