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Orange Icing
From The farm cook & rule book, 1923
Serves 1
Presented as published in 1923. 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
581Calories
2 gProtein
144 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories581 kcal
Protein2 g
Carbohydrates144 g
Fiber0 g
Sugars137 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.6 mg
Potassium453 mg
Calcium24 mg
Iron0.2 mg
Magnesium25 mg
Phosphorus47 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C75 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline0 mg
Caffeine0 mg
Water218 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 60. The excerpt below is the record exactly as published.
Orange Icing Moisten powdered sugar with orange juice
Cook this with the app: pantry check, scaling, and the assistant.