White Icing

Name: White Icing
Ingredients: Two cups of sugar; one-half cup of water; whites of two eggs; one-eighth teaspoon of cream of tartar; one teaspoon of vanilla; one teaspoon of lemon juice

From Trinity cook book, 1925

Presented as published in 1925. 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

1707Calories

13 gProtein

403 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories1707 kcal

Protein13 g

Carbohydrates403 g

Fiber0 g

Sugars402 g

Total Fat11 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium150 mg

Potassium260 mg

Calcium64 mg

Iron2 mg

Magnesium15 mg

Phosphorus199 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C2 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate48 mcg

Choline294 mg

Caffeine0 mg

Water202 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 36. The excerpt below is the record exactly as published.

White Icing — Two cups of sugar, one-half cup of water, whites of two eggs, one-eighth teaspoon of cream of tartar, one teaspoon of vanilla or one teaspoon of lemon juice

Cook this with the app: pantry check, scaling, and the assistant.