Water Icing
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
22Calories
0 gProtein
5 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories22 kcal
Protein0.5 g
Carbohydrates4.7 g
Fiber0.3 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Sodium67 mg
Potassium8 mg
Calcium19 mg
Iron2 mg
Magnesium1.8 mg
Phosphorus4.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate8 mcg
Choline0.8 mg
Water24 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 34. The excerpt below is the record exactly as published.
Water Icing. — Melt 3 ounces fine chocolate in a few spoons water until creamy. Boil 2 cup3 granulated sugar with 1 cup water without stirring till it can be rolled in soft ball between fingers in cold water. Take from fire, stir for a moment till it be¬ comes slightly cloudy. Add chocolate and use at once on cake. Plain Icing. — Whip white 1 egg till frothy. Add 1 teaspoon cold water, then 1 tablespoon at a time, sufficient sifted confectioners’ sugar to make stiff enough to spread. Flavor as desired. Royal Icing. — Put whites 2 eggs in a bowl, add 1 tablespoon sifted confectioners’ sugar, beat 3 minutes. Add another tablespoon su¬ gar, beat again, continue till icing is very stiff and glossy, adding 1 teaspoon lemon juice, Spread on cake, let stand till dry. Water Icing. — To 2 tablespoons boiling water add enough confectioners’ sugar to make thick enough to spread
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