Icing (That will not crack)
From Cook book (Methodist church, Garland NC, 1950), 1950
Mrs. W. B. Lamb
Presented as published in 1950. 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
1604Calories
10 gProtein
403 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1604 kcal
Protein9.6 g
Carbohydrates403 g
Fiber0 g
Sugars401 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium12 mg
Potassium212 mg
Calcium12 mg
Iron0.3 mg
Magnesium3.7 mg
Phosphorus0.7 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water328 g
As published
This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 22. The excerpt below is the record exactly as published.
ICING (That will not crack) 2 cups sugar l/4 teaspoon cream of tartar 1 cup water or 1 tablespoon vinegar 3 egg whites
Cook this with the app: pantry check, scaling, and the assistant.