Raisin Cream Icing

Name: Raisin Cream Icing
Ingredients: one and one-half cups of light corn syrup; two eggs

From The Central cook book, 1924

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

1419Calories

6 gProtein

378 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories1419 kcal

Protein6.4 g

Carbohydrates378 g

Fiber0 g

Sugars376 g

Total Fat1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium304 mg

Potassium4.9 mg

Calcium64 mg

Iron0 mg

Magnesium4.9 mg

Phosphorus0 mg

Zinc2.2 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)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water163 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.

Raisin Cream Icing Cook one and one-half cups of light corn syrup until it will thread. Pour gradually, boiling hot, on the stiffly beaten whites of two eggs

Cook this with the app: pantry check, scaling, and the assistant.