Royal Icing
From Gancel's culinary encyclopedia of modern cooking, 1920
Duck eggs are preferred for a whiter icing.
Presented as published in 1920. 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
2050Calories
25 gProtein
454 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories2050 kcal
Protein25 g
Carbohydrates454 g
Fiber0 g
Sugars444 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium293 mg
Potassium285 mg
Calcium117 mg
Iron3.8 mg
Magnesium24 mg
Phosphorus396 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water153 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 224. The excerpt below is the record exactly as published.
ROYAL ICING Use icing sugar and white eggs, beat well. Duck eggs are preferred, as they make a whiter icing. Cooked icing: 1 lb. sugar cooked 37 degrees, add 4 whipped whites of eggs
Cook this with the app: pantry check, scaling, and the assistant.