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Lemon ice box pie – dessert consisting of lemon juice, eggs, and condensed milk in a pie crust, [5] [6] frequently made of graham crackers and butter. [7] Lemon meringue pie – baked pie, usually served for dessert, made with a crust usually made of shortcrust pastry, lemon custard filling and a fluffy meringue topping. Lemon pickle ...
Royal icing is a hard white icing, made from softly beaten egg whites, icing sugar (powdered sugar), and sometimes lemon or lime juice. It is used to decorate Christmas cakes, wedding cakes, gingerbread houses, cookies, and many other cakes and biscuits. It is used either as a smooth covering or in sharp peaks.
White glacé icing on a lemon bundt cake Chocolate icing in a bowl before being put on a cake. Icing, or frosting, [1] is a sweet, often creamy glaze made of sugar with a liquid, such as water or milk, that is often enriched with ingredients like butter, egg whites, cream cheese, or flavorings. It is used to coat or decorate baked goods, such ...
For fruit juices, 1.0 degree Brix is denoted as 1.0% sugar by mass. This usually correlates well with perceived sweetness. Brix measurements are also used in the dairy industry to measure the quality of colostrum given to newborn calves, goats, and sheep.
Originally, the drink contained 10% fruit juice; the juice content was reduced by 1988 and eliminated by 1990. Apple Slice (1986–1988) Diet Apple Slice; Cherry Cola Slice (1986–1988, discontinued following the introduction of Wild Cherry Pepsi) Diet Cherry Cola Slice; Cherry-Lime Slice; Dr Slice (Dr Pepper-flavored drink, 1990s) Punch Slice ...
Depending on its nature and intended effect, a glaze may be applied before or after cooking. It may be either sweet or savory (in pâtisserie, the former is known as glaçage); typical glazes include brushed egg whites, some types of icing, and jam (as in nappage), and may or may not include butter, sugar, milk, [1] oil, [2] and fruit or fruit ...
Iron acts as a catalyst for reactions, this element is a cofactor for many enzymes, important for sweetness, increasing total soluble solids and boosting vitamin C and juice content for fruit. Iron deficiency is the most common of the micronutrients, causing symptoms of increased prominence of leaf veins and leaves turning white.
For children ages one to six, intake of fruit juice should be limited to less than 4–6 oz (110–170 g) per day (about a half to three-quarters of a cup) [36] due to its high sugar and low fiber content compared to fruit. Overconsumption of fruit juices may reduce nutrient intake compared to eating whole fruits and may produce diarrhea, gas ...