Royal Icing
From Bread, cakes, and biscuits, 1902
Ornament to taste with flowers, figures, etc.
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
2072Calories
26 gProtein
461 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories2072 kcal
Protein26 g
Carbohydrates461 g
Fiber0.3 g
Sugars447 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium294 mg
Potassium388 mg
Calcium123 mg
Iron3.9 mg
Magnesium30 mg
Phosphorus404 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C39 mg
Vitamin A320 mcg
Vitamin E2.3 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.2 mg
Folate114 mcg
Choline593 mg
Caffeine0 mg
Water246 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 75. The excerpt below is the record exactly as published.
royal icing, made thus: Put the whites of four or five eggs to lib. 4oz. of finest icing sugar and a little lemon juice
Cook this with the app: pantry check, scaling, and the assistant.