Sea Foam Icing

Name: Sea Foam Icing
Ingredients: Two and one-half cups light brown sugar; whites of two eggs; water enough to boil sugar

From The Central cook book, 1924

Presented as published in 1924. 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

2053Calories

13 gProtein

494 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories2053 kcal

Protein13 g

Carbohydrates494 g

Fiber0 g

Sugars488 g

Total Fat9.5 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium283 mg

Potassium807 mg

Calcium473 mg

Iron5.3 mg

Magnesium57 mg

Phosphorus218 mg

Zinc1.4 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.4 mg

Vitamin B120.9 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.6 mg

Folate52 mcg

Choline306 mg

Caffeine0 mg

Water83 g

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 35. The excerpt below is the record exactly as published.

Sea Foam Icing Two and one-half cups light brown sugar, whites of two eggs and water enough to boil sugar

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