Sunshine Icing
From Carolina cookery from Quaker kitchens, 1924
—Mrs. Luther Barker.
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
1788Calories
11 gProtein
402 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories1788 kcal
Protein11 g
Carbohydrates402 g
Fiber0 g
Sugars402 g
Total Fat21 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium17 mg
Calcium12 mg
Iron0.2 mg
Magnesium4.1 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3.8 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water274 g
As published
This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 25. The excerpt below is the record exactly as published.
SUNSHINE ICING 4 egg yolks 1 tsp. orange extract 1 cup water 2 cups sugar
Cook this with the app: pantry check, scaling, and the assistant.