Icing for Cakes

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Time
Cook: 60 min Total: 60 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
icing
perfuming
Instructions (7)
  1. Mix the egg whites and sugar together in a deep earthen pan.
  2. Whisk the mixture well for two or three hours until it looks white and thick.
  3. Spread the icing all over the top and sides of the cake using a thin board or bundle of feathers.
  4. Set the cake at a proper distance before a good clear fire, and keep turning it continually to prevent it from changing color.
  5. Alternatively, a cool oven is best.
  6. An hour in the oven will harden the icing.
  7. You may perfume the icing with your preferred perfume.
Original Text
TAKE the whites of twenty-four eggs, and a pound of double-refined sugar beat and sifted fine, mix both together in a deep earthen pan, and with a whisk will it well for two or three hours together till it looks white and thick, then with a thin board or bundle of feathers spread it all over the top and sides of the cake; set it at a proper distance before a good clear fire, and keep turning it continually for fear of its changing colour; but a cool oven is best, and an hour will harden it. You may perfume the icing with what perfume you please.
Notes
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