Royal Icing
From Bread, cakes, and biscuits, 1902
This icing is raw.
Presented as published in 1902. 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
9073Calories
48 gProtein
2275 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories9073 kcal
Protein48 g
Carbohydrates2275 g
Fiber0 g
Sugars2218 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium46 mg
Potassium61 mg
Calcium24 mg
Iron1.4 mg
Magnesium0.9 mg
Phosphorus1.2 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)2.2 mg
Niacin (B3)0 mg
Folate3.1 mcg
Choline0.8 mg
Caffeine0 mg
Water408 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 50. The excerpt below is the record exactly as published.
royal icing,” sometimes called “ French cream,” and the “ Vienna icing.” The first is made of finest icing sugar, mixed with unbeaten white of egg and strained lemon juice, in the proportion of fifteen CAKES. 79 to sixteen eggs and a full tablespoonful of lemon juice, to 51b. of icing sugar
Cook this with the app: pantry check, scaling, and the assistant.