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Orange Icing
From Miss Parloa's kitchen companion, 1887
Serves 1
Presented as published in 1887. 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
719Calories
3 gProtein
183 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories719 kcal
Protein3.2 g
Carbohydrates183 g
Fiber19 g
Sugars135 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8.1 mg
Potassium497 mg
Calcium297 mg
Iron1.6 mg
Magnesium46 mg
Phosphorus49 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C264 mg
Vitamin A38 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate72 mcg
Choline0 mg
Caffeine0 mg
Water185 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 411. The excerpt below is the record exactly as published.
Orange Icing. Grate the yellow rind of an orange into a bowl. Add four table-spoonfuls of juice, and let the preparation stand for an hour or more. At the end of this time add half a saltspoonful of tartaric acid. Stir well, and gradually beat in powdered or confectioners' sugar until the icing is thick enough to spread on the cake. It will take about a generous cupful of Sugar
Cook this with the app: pantry check, scaling, and the assistant.