White Icing
From The Williamston cook book, 1950
Recipe by Mrs. Harrell Everett.
Presented as published in 1950. 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
3168Calories
13 gProtein
804 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories3168 kcal
Protein13 g
Carbohydrates804 g
Fiber0 g
Sugars803 g
Total Fat2.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.6 mg
Potassium17 mg
Calcium9.8 mg
Iron0.4 mg
Magnesium2.7 mg
Phosphorus1.2 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 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)0.5 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water132 g
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 28. The excerpt below is the record exactly as published.
White Icing 4 cups sugar Pinch of salt 2 tablespoons syrup Water to dissolve well 2 tablespoons vinegar 4 egg whites, beaten stiff
Cook this with the app: pantry check, scaling, and the assistant.