Moon-GiLow Lemon Icing
From The Warrenton cook book, 1951
Use on white moon cake.
Presented as published in 1951. 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
2189Calories
6 gProtein
534 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories2189 kcal
Protein5.7 g
Carbohydrates534 g
Fiber0.2 g
Sugars520 g
Total Fat9.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium75 mg
Calcium9 mg
Iron0.4 mg
Magnesium3.7 mg
Phosphorus5 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin E2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline3.2 mg
Caffeine0 mg
Water76 g
As published
This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 10. The excerpt below is the record exactly as published.
Moon-GiLow LEMON ICING 4 T. lemon juice -with rind 2 egg yolks of one lemon, grated 4% ce. powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.