Almond Icing

The cake and biscuit book · Douglas, Elizabeth · 1903

Source: The cake and biscuit book
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (5)

2 whites of eggs ↝ Egg, white only, raw [Eggs and omelets]
1/2 lb. powdered sugar ↝ Sugars, powdered [Sweets]
1/2 lb. sweet almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
5 bitter almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
Rose water ↝ Water, tap [Tap water]

Instructions (5)

Blanch the almonds and let them dry.
Pound them in a mortar and moisten them with a little rose water.
When perfectly smooth and fine add them to an icing made as above (see p. 65), of the sugar and white of egg.
Spread thickly upon the cake.
Place it near a sunny window, allow it to dry partly and cover with a coating of plain sugar icing.

Original Text

Almond Icing

2 whites of eggs ¹⁄₂ lb. powdered sugar ¹⁄₂ lb. sweet almonds 5 bitter almonds Rose water

Blanch the almonds and let them dry. Pound them in a mortar and moisten them with a little rose water. When perfectly smooth and fine add them to an icing made as above (see p. 65), of the sugar and white of egg. Spread thickly upon the cake. Place it near a sunny window, allow it to dry partly and cover with a coating of plain sugar icing.

Notes

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