vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
To Ice or Glaze Pastry
From The white ribbon cook book, 1894
Serves 1
Presented as published in 1894. 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
519Calories
16 gProtein
116 gCarbs
0 gFat
Full nutrition (16 nutrients)
Calories519 kcal
Protein16 g
Carbohydrates116 g
Sugars113 g
Total Fat0.4 g
Sodium1.1 mg
Potassium2.3 mg
Calcium1.1 mg
Iron0.1 mg
Magnesium0.3 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Riboflavin (B2)0.6 mg
Water129 g
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 97. The excerpt below is the record exactly as published.
To Ice or Glaze Pastry— The whites of 3 eggs, 4 oz. sugar
Cook this with the app: pantry check, scaling, and the assistant.