vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Yellow Glaze or Boiled Icing
From Cooking for profit, 1886
Serves 2
Presented as published in 1886. 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
989Calories
19 gProtein
201 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories989 kcal
Protein19 g
Carbohydrates201 g
Fiber0 g
Sugars201 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium217 mg
Potassium212 mg
Calcium88 mg
Iron2.7 mg
Magnesium19 mg
Phosphorus297 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water173 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 219. The excerpt below is the record exactly as published.
Yellow Glaze or Boiled Icing. This should be the first to be tried as it is of less consequence whether the sugar is boiled to the exact point for yolks of eggs than for whites. 2 cups granulated sugar — a pound. ^ teacup water— 6 tablespoons. 6 yolks of eggs. Flavoring extract
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