Glazing

Ingredients

• the white of one egg
• a cupful of pounded sugar
• with a little water

Method

1. 1

   Put the white of the egg well beaten into the water; let it boil, and whilst boiling, throw in a few drops of cold water.

2. 2

   Then stir in the pounded sugar.

3. 3

   This must boil to a foam, then be used.

Nutrition per serving

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 20. The excerpt below is the record exactly as published.

Glazing and Ornamenting. 1. A GLAZED shallow earthen dish should be used in making the icing. 2. Allow a full quarter of a pound, or more, of the finest white sugar to the white of each egg. 3. Lemon-juice and tartaric acid whiten the icing. If used, more sugar Avill be required. 4. Sjirinkle the egg with part of the sugar, and beat, adding more sugar from time to time. If you use flavoring, add it last. 5. Dredge the cake thoroughly with flour after it is baked; then wipe it care- fully before icing or frosting. It will then spread more kindly. 6. Put the frosting on in large spoonfuls. Begin in the center and spread with a thin-bladed knife or spatula, dipped from time to time in ice-water. 7. Let the frosting dry in a cool place. IV. Recipes for Frosting. Take the whites of eight eggs; beat to a stiff and perfect froth. Add pulverized white sug£.r, two pounds; starch, one tablespoonful ; pulverized gum Arabic, one-half ounce, and the juice of a lemon. Sift sugar, starch and gum Arabic into the beaten eggs, and stir until perfectly firm. Beat the white of an egg until you can turn the plate over without the egg run- ning off, then add five heaping tablespoonfuls of pulverized sugar and one of starch. This quantity will frost one small cake. Flavor to taste. Glazing. — Put into a porcelain or other glazed vessel, with a little water, the white of one eo-g well beaten, and stirred well into the water; let it boil, and whilst boilino-, throw in a few drops of cold water. Then stir in a cupful of pounded sugar

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