vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Soiled Icing
From Mrs. Lincoln's Boston cook book, 1884
Serves 6
It hardens quickly, and should be put on the cake before it stiffens enough to drop.
Presented as published in 1884. 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
152Calories
1 gProtein
38 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories152 kcal
Protein0.7 g
Carbohydrates38 g
Fiber0.2 g
Sugars33 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium32 mg
Potassium692 mg
Calcium9.1 mg
Iron1.1 mg
Magnesium1 mg
Phosphorus2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 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)0.2 mg
Folate3.5 mcg
Choline0.3 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 225. The excerpt below is the record exactly as published.
White of one egg^ one teaspoonful of lemon juice^ and one scant cup of poiodered sugar. Put the egg and lemon juice in a bowl, and stir the sugar in gradualh^ Then beat, not stir, all together five minutes. Soiled Icing. — One cup of granulated sugar one third of a cup of boiling water ^ lohite of one egg., and one salt- spoonful of cream of tarta
Cook this with the app: pantry check, scaling, and the assistant.