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Soft Icing
From The new practical housekeeping, 1890
Serves 6
Especially nice for all kinds of sponge cake.
Presented as published in 1890. 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
148Calories
0 gProtein
38 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories148 kcal
Protein0 g
Carbohydrates38 g
Fiber0 g
Sugars38 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.9 mg
Potassium2.2 mg
Calcium2 mg
Iron0.2 mg
Magnesium0.3 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.7 mcg
Choline0.1 mg
Caffeine0 mg
Water4.4 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 318. The excerpt below is the record exactly as published.
Soft Icing. — Mix a half pound finely pulverized, sifted sugar, with a tablespoon boiling water, and the same of lemon dt any fruit juice
Cook this with the app: pantry check, scaling, and the assistant.