vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
White Icing
From The economical cook book, 1905
Serves 8
Presented as published in 1905. 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
68Calories
1 gProtein
17 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories68 kcal
Protein0.7 g
Carbohydrates17 g
Fiber0 g
Sugars16 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.3 mg
Potassium0.3 mg
Calcium0.2 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 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 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water5.4 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 123. The excerpt below is the record exactly as published.
White Icing. Set tbe whites of the eggs you intend for icing in a cool place an hour before beating them — if in summer, on ice ; beat them to a stiff froth, and allow a quarter of a pound of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.