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Sugar Icings and Glazings for Cakes
From Cassell's dictionary of cookery, 1892
Serves 10
Can be colored with cochineal.
Presented as published in 1892. 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
203Calories
3 gProtein
45 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories203 kcal
Protein2.5 g
Carbohydrates45 g
Fiber0 g
Sugars45 g
Total Fat2 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol74 mg
Sodium29 mg
Potassium29 mg
Calcium12 mg
Iron0.4 mg
Magnesium2.6 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0.2 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate9.5 mcg
Choline59 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1931. The excerpt below is the record exactly as published.
Sugar Icings and Glazings, for Cakes, &C. — Take the whites of four eggs without a speck of yolk ; beat them lightly for half a minute till they are frothy, and add one pound of loaf sugar which has been powdered, dried, and sifted. Beat the mixture well with a wooden spoon. Add a tea-spoonful of lemon- juice
Cook this with the app: pantry check, scaling, and the assistant.