Ryzon Almond Icing

Name: Ryzon Almond Icing
Ingredients: 1 level cupful (}i pound) blanched and chopped almonds; 4 level tablespoonfuls (2 ounces) sugar; 1 level cupful (>^ pound) sugar; }4 cupful (i gill) water; 2 egg whites; }4 level teaspoonful Ryzon; 1 teaspoonful rose extract

From Ryzon baking book, 1916

Sufficient for one cake.

Presented as published in 1916. 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

1753Calories

34 gProtein

280 gCarbs

65 gFat

Full nutrition (34 nutrients)

Calories1753 kcal

Protein34 g

Carbohydrates280 g

Fiber16 g

Sugars257 g

Total Fat65 g

Saturated Fat4.9 g

Monounsaturated Fat40 g

Polyunsaturated Fat16 g

Omega-30 g

Cholesterol0 mg

Sodium5.9 mg

Potassium948 mg

Calcium348 mg

Iron4.9 mg

Magnesium347 mg

Phosphorus615 mg

Zinc4 mg

Copper1.3 mg

Manganese2.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E33 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.7 mg

Niacin (B3)4.6 mg

Folate56 mcg

Choline67 mg

Caffeine0 mg

Water119 g

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 33. The excerpt below is the record exactly as published.

RYZON ALMOND ICING I level cupful (}i pound) blanched and chopped almonds. 4 level tablespoonfuls (2 ounces) sugar. 1 level cupful (>^ pound) sugar. J4 cupful (i gill) water. 2 egg whites. }4 level teaspoonful Ryzon. 1 teaspoonful rose extract

Cook this with the app: pantry check, scaling, and the assistant.