Plain White Icing
From The Central cook book, 1924
If you do not use all the icing the same day it is made you can take off the thin crust another day and use as well as when first made.
Presented as published in 1924. 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
2372Calories
10 gProtein
603 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories2372 kcal
Protein9.6 g
Carbohydrates603 g
Fiber0 g
Sugars602 g
Total Fat1.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium14 mg
Calcium11 mg
Iron0.3 mg
Magnesium3.6 mg
Phosphorus0 mg
Zinc0.1 mg
Copper0.1 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)0.4 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water255 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 28. The excerpt below is the record exactly as published.
Plain White Icing 3 cups sugar. 34 cup water. 3 egg whites
Cook this with the app: pantry check, scaling, and the assistant.