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Icing Without Eggs
From The new Kentucky home cook book, 1884
Serves 6
Presented as published in 1884. 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
91Calories
0 gProtein
23 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories91 kcal
Protein0.5 g
Carbohydrates23 g
Fiber0.1 g
Sugars22 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium13 mg
Potassium1.8 mg
Calcium3.7 mg
Iron0.3 mg
Magnesium0.4 mg
Phosphorus0.9 mg
Zinc0 mg
Copper0 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 mg
Niacin (B3)0.1 mg
Folate1.5 mcg
Choline0.3 mg
Caffeine0 mg
Water6.6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 150. The excerpt below is the record exactly as published.
ICING WITHOUT EGGS. Soak one tea-spoonful of gelatine in one table-spoonful of cold water half an hour, then pour two table-spoonfuls of boiling water over it, add one cupful of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.