Icing for Cakes

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (3)

icing

eight ounces of fine sugar
four spoonfuls of rose water ↝ Water, tap [Tap water]
the whites of two eggs beaten and strained ↝ Egg, white only, raw [Eggs and omelets]

Instructions (4)

For a large one, beat and sift eight ounces of fine sugar, put into a mortar with four spoonfuls of rose water, and the whites of two eggs beaten and strained, whisk it well,
and when the cake is almost cold, dip a feather in the icing, and cover the cake well;
set it in the oven to harden, but do not let it stay to discolour.
Put the cake in a dry place.

Original Text

Icing for Cakes.

For a large one, beat and sift eight ounces of fine sugar, put into a mortar with four spoonfuls of rose water, and the whites of two eggs beaten and strained, whisk it well, and when the cake is almost cold, dip a feather in the icing, and cover the cake well; set it in the oven to harden, but do not let it stay to discolour. Put the cake in a dry place.

Notes

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