White Icing
From The Carbon County cook book, 1926
Presented as published in 1926. 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
1646Calories
5 gProtein
408 gCarbs
7 gFat
Full nutrition (30 nutrients)
Calories1646 kcal
Protein5.3 g
Carbohydrates408 g
Sugars409 g
Total Fat6.5 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol20 mg
Sodium66 mg
Potassium253 mg
Calcium205 mg
Iron0.2 mg
Magnesium21 mg
Phosphorus165 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin A52 mcg
Vitamin E0.1 mg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline29 mg
Water144 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 17. The excerpt below is the record exactly as published.
White Icing. Boil 2 cups sugar and two-thirds cup milk
Cook this with the app: pantry check, scaling, and the assistant.