Royal Icing
From The St. Mungo cookery book, 1904
Icing recipe for cakes.
Presented as published in 1904. 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
17Calories
3 gProtein
1 gCarbs
0 gFat
Full nutrition (6 nutrients)
Calories17 kcal
Protein3.2 g
Carbohydrates0.7 g
Total Fat0 g
Riboflavin (B2)0.1 mg
Water26 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 80. The excerpt below is the record exactly as published.
ROYAL ICING. Beat the white quite stiff, add sugar which must be passed, through a hair sieve, and a little lemon juice.
Cook this with the app: pantry check, scaling, and the assistant.