Glace
From Bread, cakes, and biscuits, 1902
Use immediately.
Presented as published in 1902. 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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 50. The excerpt below is the record exactly as published.
glaces. The difference between these two lies in the fact that the first is raw, while the latter is cooked. Of icing, there are two kinds, the one known as “royal icing,” sometimes called “ French cream,” and the “ Vienna icing.” The first is made of finest icing sugar, mixed with unbeaten white of egg and strained lemon juice, in the proportion of fifteen CAKES. 79 to sixteen eggs and a full tablespoonful of lemon juice, to 51b. of icing sugar. This icing can, of course, be coloured as desired. For Vienna icing rub together till smooth lOoz. of icing sugar and 4oz. of fresh butter, then mix in a small wine- glassful of any spirit or liqueur to taste, work it till quite creamy, and use. Viennese chocolate icing is made in the same way, only using Jib. icing sugar, Jib. of fresh butter, and 4oz. finely powdered chocolate. For Glace stir together, over the fire till warm, fib. of icing sugar with three full tablespoonfnls of any flavouring liqueur or syrup
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