vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
ROYAL ICING
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 12
Keep covered with a damp cloth to prevent drying.
Presented as published in 1907. 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
163Calories
2 gProtein
38 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories163 kcal
Protein1.6 g
Carbohydrates38 g
Fiber0 g
Sugars38 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium18 mg
Potassium18 mg
Calcium7.4 mg
Iron0.2 mg
Magnesium1.6 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate5.9 mcg
Choline37 mg
Caffeine0 mg
Water9.5 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 29. The excerpt below is the record exactly as published.
ROYAL ICING. The Royal icing is used for icing and also for ornamenting. It dries rapidly if exposed to the air and should be kept well covered with a damp cloth at all times, in a cool place. For ornamenting it is beaten with the whites of eggs till it retains its shape if drawn to a point. For icing it is only beaten to about the consist- ency of a cream, so it runs smooth. The sugar should be run through a very fine sieve before using, to prevent lumps clogging the cornet in decorating. Much acid makes a coarse icing, and very little should be used for piping; or none at all if a tough icing for fine thread lining is required. Make the icing pretty strong at the beginning and work up white and light; then add a little more of the whites till it is of the proper con- sistency. Take from three to four whites of eggs to one pound of XXXX powdered sugar, a small pinch of cream of tartar
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