vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Seven Minute Icing
From Delicacies, 1929
Serves 10
— Mrs. Kenneth Little.
Presented as published in 1929. 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
142Calories
1 gProtein
35 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories142 kcal
Protein1.2 g
Carbohydrates35 g
Fiber0 g
Sugars27 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol19 mg
Sodium55 mg
Potassium9 mg
Calcium17 mg
Iron0.2 mg
Magnesium1.4 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.7 mcg
Choline15 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 46. The excerpt below is the record exactly as published.
3 tablespoons hot water Put in double boiler, beat with dover egg beater while cooking. Cook until stiff enough to hold its shape. Remove from fire, add flavoring arid spread on cake. — Mrs. Harry B. Cochran. Seven Minute Icing 1 unbeaten egg white 3 tablespoons cold ys cup granulated sugar water Place all ingredients in top of double boiler. Place over boiling water and beat with egg beater for seven minutes. Add one-half teaspoon of vanilla, and either one-half teaspoon of baking powder or twelve marshmallows cut fine
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.