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White Icing
From The Henderson cook book, 1914
Serves 8
Presented as published in 1914. 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
198Calories
1 gProtein
40 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories198 kcal
Protein1 g
Carbohydrates40 g
Fiber1 g
Sugars37 g
Total Fat4.4 g
Saturated Fat2.7 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol3.3 mg
Sodium2.9 mg
Potassium56 mg
Calcium8.6 mg
Iron1.1 mg
Magnesium21 mg
Phosphorus27 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.8 mcg
Choline2.9 mg
Caffeine5 mg
Water2 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 60. The excerpt below is the record exactly as published.
WHITE ICING. One and one-half cups confectioner's sugar wet up with a sufficient quantity milk (or cream) to make the consistency of soft fudge. Beat well; add flavoring and spread on the cake. For chocolate, melt 2 squares Baker's unsweetened
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