Icing

Ingredients

• Take the white of 1 egg, beaten to froth
• 1 1/2 cups of powdered sugar
• the grated rind and juice of 1 orange

Method

1. 1

   Make into an icing and frost the cake.

Nutrition per serving

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 142. The excerpt below is the record exactly as published.

icing; to the rest add juice and grated rind of orange. When cake is nearly cold put this between layers and ice. White Fruit Cake. Three coffee cups of granulated sugar, 5 coffee cups flour, 1 cupful butter, cupful sweet milk, I14 pounds blanched almonds^ 1 pound citron, 2 cupfuls grated cocoanut, whites of 12 eggs, 1 tea- spoonful cream of tartar, % teaspoonful soda. Flour fruit, using from that of cake. Mix as usual, and put in a greased and floured mold. Walnut Cake. Two coffee cupfuls granulated sugar, 4 cupfuls flour, 1 cupful butter, 1 teacupful sweet inilk, 4 eggs beaten separately, 2 teaspoon- fuls baking powder. Bake in 3 layers. Filling for Cake. Two heaping pints brown sugar, 1 pint walnut meats, 1 dessert- spoonful butter. Dissolve sugar with a little cold water, add the but- ter and cook slowly 25 minutes. When it strings add the chopped walnut meats. Beat till cold and spread on the cake. Doughnuts. Eggs, 2 yolks, 1 white, 1% scant cupfuls granulated sugar, % cups buttermilk, i^^ teaspoonful soda, 1 tablespoonful butter, nut- meg, cinnamon and salt to taste ; enough flour to make a tolerably soft dough. Queen's Cake. One pound of flour, 1 pound of granulated sugar, 1 pound of raisins, 1/4 <^f a pound of citron, % pound of butter, 6 eggs beaten separately, 1 wine glass of whisky or sherry wine, 1 wine glass of cream, 1 grated nutmeg, 1 teaspoon of baking powder. Flour fruit from the pound of flour. Bake in a greased mold. Hickory Nut Cake. One pound of flour, 1 pound of butter, 1 pound of sugar, 1^ I KENTUCKY RECEIPT BOOK. 237 pounds of raisins, 1 pound of hickory nut meats, 1 nutmeg grated, % tumbler of sherry wine, ^ tumbler of brandy, 12 eggs beaten separately. Use flour from the pound for flouring the fruit. Beat well and bake in a greased mold. Orange Cake. One coffee cup granulated sugar, 1 coffee cup water, 1-3 of a cup of butter, 2^ cups of flour, 2 teaspoons of baking powder, whites of 3 eggs. CrSam the butter; add sugar, water and flour, beat well, then add whites of the eggs and lastly the baking pow- der. Bake in layers. Icing — Take the white of 1 egg, beaten to froth, and 1^ cups of powdered sugar, the grated rind and juice of 1 orange

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