vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Royal Icing (Glace Royal)
From The Hotel St. Francis cook book, 1919
Serves 1
This icing may be used for frosting cakes or for ornamental work.
Presented as published in 1919. 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
1069Calories
13 gProtein
241 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories1069 kcal
Protein13 g
Carbohydrates241 g
Fiber0.6 g
Sugars227 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol372 mg
Sodium149 mg
Potassium349 mg
Calcium70 mg
Iron2 mg
Magnesium24 mg
Phosphorus214 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C77 mg
Vitamin A160 mcg
Vitamin E1.4 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate87 mcg
Choline304 mg
Caffeine0 mg
Water261 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 126. The excerpt below is the record exactly as published.
Royal icing (glace royal). Put one-half pound of icing sugar in a bowl with the whites of two eggs and a couple of drops of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.