vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Quick Icing
From The new practical housekeeping, 1890
Serves 8
If the cake is not hot enough to dry it, place in a moderately warm oven.
Presented as published in 1890. 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
115Calories
2 gProtein
25 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories115 kcal
Protein1.6 g
Carbohydrates25 g
Fiber0 g
Sugars25 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium18 mg
Potassium20 mg
Calcium7.4 mg
Iron0.2 mg
Magnesium1.7 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0.8 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate6.3 mcg
Choline37 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 317. The excerpt below is the record exactly as published.
Quick Icing. — Put cup sugar into abowl with a tablespoon lemon i'uice and unwhipped whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.