Iced Pastry
From Cassell's dictionary of cookery, 1892
Serves 6
Alternatively, mix powdered sugar with egg white and cold water, stirring until used.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1109. The excerpt below is the record exactly as published.
Iced pastry is generally used for fruit tarts and sweet dishes ; there are two or three ways of doing it. First — beat the white of an egg to a firm froth When the pastry is almost done enough take it out of the oven, brush it over with the egg, cover it with powdered sugar, sprinkle a few drops of water upon it, and return it to the oven for a few minutes to harden, taking care that it does not colour. Or — mix half a pound of powdered and sifted sugar with the white of an egg, beaten to a firm froth, and two table-spoonfula of cold water
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