vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Royal Icing for Cake
From Tried favourites cookery book, 1909
Serves 12
Presented as published in 1909. 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
167Calories
2 gProtein
39 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories167 kcal
Protein1.7 g
Carbohydrates39 g
Fiber0.2 g
Sugars37 g
Total Fat1.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium19 mg
Potassium30 mg
Calcium9.5 mg
Iron0.3 mg
Magnesium2.2 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C4.4 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
Folate6.8 mcg
Choline37 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 156. The excerpt below is the record exactly as published.
Royal Icing for Cake. 1 lb. icing sugai', whisk up white of 3 eggs to a stiff froth, then beat eggs and sugar together by degrees, add juice of a small lemon, keepi beating and adding sugar till the mixtiu© does not drop from a spoon. When it is stiff spread a layer on the cake, let it set (about a day), then add another and smooth with muslin, then decorate with fniits or coloured icing. Water Icing. 1 lb. Icing Sugar
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