Icing for Fruit Tarts, Puffs, or Pastry (No. 31)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Time
Cook: 10 min Total: 10 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (6)
  1. Beat up the white of two eggs in a half-pint mug to a solid froth.
  2. Lay some on the middle of the pie with a paste-brush.
  3. Sift over plenty of pounded sugar, and press it down with the hand.
  4. Wash out the brush, and splash by degrees with water till the sugar is dissolved.
  5. Put it in the oven for ten minutes.
  6. Serve it up cold.
Original Text
Icing for Fruit Tarts, Puffs, or Pastry.—(No. 31.) Beat up in a half-pint mug the white of two eggs to a solid froth; lay some on the middle of the pie with a paste-brush; sift over plenty of pounded sugar, and press it down with the hand; wash out the brush, and splash by degrees with water till the sugar is dissolved, and put it in the oven for ten minutes, and serve it up cold.
Notes
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