vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Plain Icing
From The Portland Woman's Exchange Cook Book, 1913
Serves 6
This will never harden, provided it is not too stiff with sugar.
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
103Calories
0 gProtein
22 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories103 kcal
Protein0.1 g
Carbohydrates22 g
Fiber0 g
Sugars22 g
Total Fat1.8 g
Saturated Fat1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0 g
Cholesterol5.2 mg
Sodium1.5 mg
Potassium5.4 mg
Calcium3.3 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus2.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water3 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 78. The excerpt below is the record exactly as published.
Plain Icing. To 2 tablespoons milk or cream add gradually about 1 cup powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.