White Icing

Name: White Icing
Ingredients: 2%, cups sugar (white); 2 tablespoons Karo syrup; Whites 2 eggs; 2 tablespoons marshmallow creme; Enough water to moisten sugar

From The Wilson cook book, 1941

Presented as published in 1941. 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

2174Calories

7 gProtein

556 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories2174 kcal

Protein6.6 g

Carbohydrates556 g

Fiber0 g

Sugars547 g

Total Fat1.8 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium52 mg

Potassium12 mg

Calcium12 mg

Iron0.3 mg

Magnesium2.5 mg

Phosphorus2 mg

Zinc0.3 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)0.2 mg

Niacin (B3)0 mg

Folate0.3 mcg

Choline0 mg

Caffeine0 mg

Water67 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 41. The excerpt below is the record exactly as published.

White Icing 2%, cups sugar (white) 2 tablespoons Karo syrup Whites 2 eggs 2 tablespoons marshmallow Enough water to moisten sugar

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