Vanilla Icing
From Hilda's diary of a Cape housekeeper, 1902
Ensure syrup is nearly cold before spreading.
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
966Calories
7 gProtein
239 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories966 kcal
Protein7 g
Carbohydrates239 g
Fiber2.7 g
Sugars201 g
Total Fat1.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium539 mg
Potassium71 mg
Calcium154 mg
Iron16 mg
Magnesium15 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.3 mg
Caffeine0 mg
Water220 g
As published
This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 40. The excerpt below is the record exactly as published.
Vanilla Icing. — Take i large cupful of white sugar, and put it in a clean enamelled saucepan, with just as much boiling water as will melt the sugar, adding this little by little. Stir over the fire and let it boil till it threads off the spoon. Beat the white of i egg, flavour when well whisked with half a teaspoonful of vanilla or lemon
Cook this with the app: pantry check, scaling, and the assistant.