vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Plain Water Icing
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
This will never harden.
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
17Calories
3 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories17 kcal
Protein3.2 g
Carbohydrates0.7 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.8 mg
Potassium0.3 mg
Calcium0.8 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 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
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water51 g
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 Water Icing. White of 1 egg measured in glass, and same bulk in water. Rub fine sugar into this until stiff enough to spread
Cook this with the app: pantry check, scaling, and the assistant.