Uncooked Icing
From Student's manual in household arts, 1915
This will make enough icing for a two layer cake.
Presented as published in 1915. 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
255Calories
3 gProtein
59 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories255 kcal
Protein3.2 g
Carbohydrates59 g
Fiber0 g
Sugars57 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1.6 mg
Potassium13 mg
Calcium1.4 mg
Iron0 mg
Magnesium0.8 mg
Phosphorus0.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate1 mcg
Choline0.3 mg
Caffeine0 mg
Water33 g
As published
This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 51. The excerpt below is the record exactly as published.
uncooked icing. Uncooked Icing. 1 egg white 1 t. lemon juice or 7 R. t. powdered sugar i t. flavoring extract
Cook this with the app: pantry check, scaling, and the assistant.