Glacé Icing

Ingredients

• To every 2 units of white sugar
• put 1 of water
• take for, say, an icing of 8 units of sugar
• as much tartaric or citric acid as will lie on a two-amia bit
• Wet it with a drop or two of water

Method

1. 1

   Boil sugar and water for one minute, then cool while stirring.

2. 2

   Add desired flavor.

3. 3

   Use when syrup is cloudy but still liquid.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 235. The excerpt below is the record exactly as published.

Glac4 Icing. — To every 2 units of white sugar put 1 of water. Boil for one minute, and set to cool, stirring vigorously. Add any flavour desired. The syrup will soon begin to get cloudy, then opaque. Seize the intermediate state, when it is fairly cloudy but still li(iuid, and use it to mask cakes, brioches, Genoese pastry, &c. Curaij’oa, rum, noyeau, &c., iiuiy be used as flavouring. If lemon is desired, take for, say, an icing of 8 units of sugar as much Housekeeper and Cook 337 tartaric or citric acid as will lie on a two-amia bit. Wet it with a drop or two of water

Cook this with the app: pantry check, scaling, and the assistant.