Iceing for a Cake

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (3)

the whites of four eggs ↝ Egg, white only, raw [Eggs and omelets]
as much treble refined sifted sugar as you can ↝ Sugar, NFS [Sugars and honey]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (5)

Whisk the whites of four eggs to a solid froth.
Add as much treble refined sifted sugar as you can.
Add the juice of a lemon.
Mix all well together with a spoon.
Spread it over the cake when warm.

Original Text

Iceing for a Cake.

Whisk the whites of four eggs to a solid froth, and put to it as much treble refined sifted sugar as you can; then add the juice of a lemon, mix all well together with a spoon, and spread it over the cake when warm.

Notes

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