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Orange Icing

Name: Orange Icing
Yield: 1 servings
Ingredients: grated rind of 1 orange; 3 tablespoons orange juice; 1 teaspoon lemon juice; 1 egg yolk; confectioner’s sugar

From Magnet users cook book, 1920

Serves 1

Recipe by Mrs. R. Johnstone, Sarnia, Ontario.

Presented as published in 1920. 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

294Calories

9 gProtein

33 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories294 kcal

Protein8.7 g

Carbohydrates33 g

Fiber0.7 g

Sugars29 g

Total Fat15 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium1.1 mg

Potassium116 mg

Calcium13 mg

Iron0.2 mg

Magnesium6.6 mg

Phosphorus14 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C23 mg

Vitamin A0.5 mcg

Vitamin E2.9 mg

Vitamin K0.2 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate16 mcg

Choline1.5 mg

Caffeine0 mg

Water94 g

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 53. The excerpt below is the record exactly as published.

ORANGE ICING. Grated rind of 1 orange, 3 tablespoons orange juice, 1 teaspoon lemon juice, 1 egg yolk, confectioner’s sugar

Cook this with the app: pantry check, scaling, and the assistant.