Coffee Icing
From Soyer's standard cookery, 1912
Serves 10
If used before it cools, it will have a dull appearance.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 251. The excerpt below is the record exactly as published.
Coffee Icing. INGREDIENTS. — Two pounds of icing sugar or fine castor sugar, two gills of cold water, two dessertspoonfuls of coffee essence
Cook this with the app: pantry check, scaling, and the assistant.