Royal Icing

Name: Royal Icing
Ingredients: twelve ounces of finely sifted icing sugar; the whites of four eggs; the strained juice of half a lemon

From À la mode cookery, 1902

For colored icing, add cochineal for pink, coffee essence for coffee, liquid chocolate for chocolate, and saffron essence for yellow icing.

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

1400Calories

13 gProtein

346 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories1400 kcal

Protein13 g

Carbohydrates346 g

Fiber0.2 g

Sugars334 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium7.3 mg

Potassium58 mg

Calcium6.4 mg

Iron0.2 mg

Magnesium3 mg

Phosphorus4 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C19 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0 mg

Folate10 mcg

Choline2.6 mg

Caffeine0 mg

Water150 g

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 80. The excerpt below is the record exactly as published.

Royal- Icing Take twelve ounces of finely sifted icing sugar, whisk the whites of four eggs to a strong froth and stir in the sugar by degrees, beating it well the whole time. Mix in the strained juice of half a lemon

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