Royal Icing
From The new Albatross recipe book, 1930
The addition of glycerine will prevent the icing becoming brittle.
Presented as published in 1930. 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
3763Calories
19 gProtein
912 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories3763 kcal
Protein19 g
Carbohydrates912 g
Fiber0.1 g
Sugars892 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium232 mg
Potassium246 mg
Calcium94 mg
Iron3.2 mg
Magnesium19 mg
Phosphorus299 mg
Zinc2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C8 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.1 mg
Folate75 mcg
Choline442 mg
Caffeine0 mg
Water135 g
As published
This recipe was extracted from The new Albatross recipe book (1930) by Spillers Limited, page 16. The excerpt below is the record exactly as published.
Royal Icing. ROYAL ICING 2 lb. icing sugar 3-4 whites of eggs 4 teaspoons lemon juice 1 dessertspoon glycerine A few drops laundry blue
Cook this with the app: pantry check, scaling, and the assistant.