Yellow Icing
From Luncheons, breakfasts, simple dinners and carving, 1905
This may make it thin; if so, add more sugar.
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
385Calories
13 gProtein
63 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories385 kcal
Protein13 g
Carbohydrates63 g
Fiber0 g
Sugars63 g
Total Fat9.7 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium143 mg
Potassium139 mg
Calcium57 mg
Iron1.8 mg
Magnesium12 mg
Phosphorus198 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water76 g
As published
This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 23. The excerpt below is the record exactly as published.
Yellow Icing — This is made the same as white icing, only use the yolks of twio eggs to the same amount of sugar.
Cook this with the app: pantry check, scaling, and the assistant.