Mrs. Wilson's Decorative and Plain Icing
From Use and preparation of food, 1919
The decorative icing can be beaten back smooth with a spoon. Use lemon if preferred to powder.
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
2005Calories
13 gProtein
505 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories2005 kcal
Protein13 g
Carbohydrates505 g
Fiber0 g
Sugars502 g
Total Fat1.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium482 mg
Potassium19 mg
Calcium273 mg
Iron0.7 mg
Magnesium5.4 mg
Phosphorus98 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0 mg
Folate1 mcg
Choline0.3 mg
Caffeine0 mg
Water345 g
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 100. The excerpt below is the record exactly as published.
Water, 1 cup. Butter, 2 tablespoons. Boil without stirring to the brittle stage, 132° C. (270° F.). Pour into but- tered plates, and when cool enough to handle pull until white and glossy. Add any desired flavoring while pulling. Pull into long thin strips and cut into 1-inch pieces with scissors. Lay on buttered paper. USE AND PREPARATION OF FOOD. 155 MRS. WILSON'S DECOKATIVE AND PLAIN ICING.* Whites of 4 eggs. Lemon juice, 1 teaspoon; or Sugar, 2^ cups
Cook this with the app: pantry check, scaling, and the assistant.