Orange Icing
From Twenty lessons in domestic science, 1916
Presented as published in 1916. 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
2035Calories
4 gProtein
516 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories2035 kcal
Protein4.3 g
Carbohydrates516 g
Fiber0.6 g
Sugars502 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium10 mg
Potassium248 mg
Calcium26 mg
Iron0.4 mg
Magnesium14 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C46 mg
Vitamin A1.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate37 mcg
Choline0 mg
Caffeine0 mg
Water140 g
As published
This recipe was extracted from Twenty lessons in domestic science (1916) by Marian Cole Fisher, page 25. The excerpt below is the record exactly as published.
Orange Icing 1 egg white % orange juice and rind 2% cups confectioners' sugar .Preparation: Break the white of an egg into a bowl, sift in the sugar ; grate only the extreme yellow of the orange rind
Cook this with the app: pantry check, scaling, and the assistant.