Iceing for Cakes

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
For the first icing
For the second icing
Instructions (10)
  1. Beat the white of an egg to a strong froth.
  2. Put in by degrees four ounces of fine sugar, beaten and sifted very fine, with as much gum as will lie on a sixpence.
  3. Beat it up for half an hour.
  4. Lay it over your cakes the thickness of a straw.
Another Icing
  1. Take the whites of four eggs and a pound of double-refined sugar, pounded and sifted.
  2. Beat the eggs a little.
  3. Put the sugar in, and whip it as fast as possible.
  4. Wash your cake with rose-water.
  5. Lay the icing on.
  6. Set it in the oven with the lid down till it is hard.
Original Text
Iceing for Cakes. Beat the white of an egg to a strong froth; put in by degrees four ounces of fine sugar, beaten and sifted very fine, with as much gum as will lie on a sixpence. Beat it up for half an hour, and lay it over your cakes the thickness of a straw. Another. Take the whites of four eggs and a pound of double-refined sugar, pounded and sifted; beat the eggs a little; put the sugar in, and whip it as fast as possible; then wash your cake with rose-water, and lay the iceing on; set it in the oven with the lid down till it is hard.
Notes
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