Yellow Icing

The cake and biscuit book · Douglas, Elizabeth · 1903
Source
The cake and biscuit book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (3)
  1. Beat the yolks until frothy and light.
  2. Add the sugar very gradually, beating hard in one direction for about half-an-hour.
  3. Flavour.
Original Text
Yellow Icing 2 yolks ¹⁄₂ lb. icing sugar Flavouring Beat the yolks until frothy and light. Add the sugar very gradually, beating hard in one direction for about half-an-hour. Flavour. [Pg 71] Gingerbread PAGE American Soft Gingerbread—I. 72    ”   ”   ”   II. 73    ”   Hard Gingerbread 73 Gingerbread Loaf 74 Portuguese Gingerbread 74 Scotch Gingerbread 75 Yorkshire Parkins 76 [Pg 72]
Notes
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