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Wine Icing
From Miss Parloa's kitchen companion, 1887
Serves 1
Presented as published in 1887. 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
826Calories
0 gProtein
203 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories826 kcal
Protein0.1 g
Carbohydrates203 g
Fiber0 g
Sugars202 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium8.6 mg
Potassium79 mg
Calcium11 mg
Iron0.3 mg
Magnesium9.2 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6 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)0.1 mg
Folate3.7 mcg
Choline3.7 mg
Caffeine0 mg
Water183 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 411. The excerpt below is the record exactly as published.
Wine Icing. Boil together for fifteen minutes one cupful of sugar and half a cupful of water. Add to this half a gill of wine, one table-spoonful of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.