Icing
From The Edwardsville cook book, 1906
Presented as published in 1906. 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 The Edwardsville cook book (1906), page 43. The excerpt below is the record exactly as published.
ICING. Mrs. S. T. Robinson. Grated rind and juice of one orange. Over the grated rind put a tablespoonful boiling water ; let stand a few minutes ; add the orange juice and stir until thick with powdered sugar and spread. ICING. Mrs. Arthur Dyer. The white of one egg beaten to a stiff froth ; add table- spoon thick cream, beat again ; then stir in etiotigh confection- er’s sugar to make as stiff as you desire. Use any kind of flavoring
Cook this with the app: pantry check, scaling, and the assistant.