Royal Icing
From Home cookery, 1898
Presented as published in 1898. 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
1915Calories
13 gProtein
455 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories1915 kcal
Protein13 g
Carbohydrates455 g
Fiber0 g
Sugars445 g
Total Fat9.6 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium151 mg
Potassium175 mg
Calcium62 mg
Iron2 mg
Magnesium14 mg
Phosphorus201 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C4.7 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate51 mcg
Choline294 mg
Caffeine0 mg
Water91 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 82. The excerpt below is the record exactly as published.
Royal Icing ; ornament with sections of Tangerine oranges and with orange-coloured icing. Royal Icing. Icing sugar i lb. Eggs 2 or 3 whites. Orange juice i tablespoonful.
Cook this with the app: pantry check, scaling, and the assistant.