Orange Icing
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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
1853Calories
25 gProtein
403 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories1853 kcal
Protein25 g
Carbohydrates403 g
Fiber0 g
Sugars403 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium296 mg
Potassium296 mg
Calcium124 mg
Iron3.7 mg
Magnesium28 mg
Phosphorus396 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water392 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 43. The excerpt below is the record exactly as published.
Orange Icing. Boil 2 cupfuls sugar; 1 cupful water, until it strings. Pour over well beaten yolks of 4 eggs; beat until smooth and thick; add iy2 teaspoonfuls orange extract,
Cook this with the app: pantry check, scaling, and the assistant.