Icing for Tarts

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 (5)

yelk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]
melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
sugar ↝ Sugar, NFS [Sugars and honey]
white of egg ↝ Egg, white only, raw [Eggs and omelets]
white sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (6)

Beat the yelk of an egg and some melted butter well together.
Wash the tarts with a feather.
Sift sugar over as you put them in the oven.
Or beat white of egg.
Wash the paste.
Sift white sugar.

Original Text

Icing for Tarts.

Beat the yelk of an egg and some melted butter well together, wash the tarts with a feather, and sift sugar over as you put them in the oven. Or beat white of egg: wash the paste, and sift white sugar.

Notes

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