Orange Icing
From Bread, cakes, and biscuits, 1902
Presented as published in 1902. 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
1775Calories
0 gProtein
455 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1775 kcal
Protein0.2 g
Carbohydrates455 g
Fiber0 g
Sugars445 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.1 mg
Potassium51 mg
Calcium6.7 mg
Iron0.3 mg
Magnesium2.4 mg
Phosphorus4.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C7 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate6.7 mcg
Choline0 mg
Caffeine0 mg
Water21 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 62. The excerpt below is the record exactly as published.
i/lb. of icing sugar with the strained juice of an orange and a good sqrieeze of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.