Plain Icing
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
Presented as published in 1913. 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
2755Calories
1 gProtein
704 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories2755 kcal
Protein0.7 g
Carbohydrates704 g
Fiber0 g
Sugars690 g
Total Fat0.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol2.7 mg
Sodium23 mg
Potassium50 mg
Calcium35 mg
Iron0.4 mg
Magnesium2.9 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A7.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate0 mcg
Choline4.1 mg
Caffeine0 mg
Water22 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 117. The excerpt below is the record exactly as published.
Plain Icing. ‘lain Icing: Combine 3% c. sifted | ing sugar, 114 tbs. milk, 44 tap. pene
Cook this with the app: pantry check, scaling, and the assistant.