Transparent Icing
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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
1826Calories
0 gProtein
455 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1826 kcal
Protein0 g
Carbohydrates455 g
Fiber0 g
Sugars456 g
Total Fat1.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium14 mg
Potassium52 mg
Calcium15 mg
Iron0.3 mg
Magnesium7 mg
Phosphorus1.7 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 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)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water251 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 38. The excerpt below is the record exactly as published.
Transparent Icing. — Place 1 pound pulver- ized white sugar in saucepan with Mi pint water. Boil to consistency of mucilage, then rub sugar with wooden spatula against sides of pan until it assumes white, milky appearance. Stir in 2 tablespoons extract vanilla
Cook this with the app: pantry check, scaling, and the assistant.