Orange Icing
From The Aunts' Cook Book, 1922
Presented as published in 1922. 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
848Calories
6 gProtein
201 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories848 kcal
Protein6.3 g
Carbohydrates201 g
Fiber0 g
Sugars201 g
Total Fat5.4 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium76 mg
Potassium84 mg
Calcium34 mg
Iron1 mg
Magnesium8.1 mg
Phosphorus100 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C1.9 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate25 mcg
Choline147 mg
Caffeine0 mg
Water131 g
As published
This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 27. The excerpt below is the record exactly as published.
orange icing. Puddings and Pies 89 Orange Icing 1 cupful sugar ^ teaspoonful finely-grated 3^ cupful water orange rind 1 egg — ^white 1 teaspoonful orange juice
Cook this with the app: pantry check, scaling, and the assistant.