Icing and Ornamenting Cakes
From Cooking for profit, 1886
Serves 10
Leaves and flowers can be bought ready-made.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 127. The excerpt below is the record exactly as published.
Icing and Ornamenting Cakes. Fruit cakes always need two coats of icing. Common glaze or sugar only, melted with white of egg, may do for the first, and it to be very nice, mix some minced almond in it. The first coat will dry in an hour in a warm place. Cake icing is the same as the star ]|iss mixture or meringue, at No. 5, only it is surer to beat sugar and whites to- gether in a bowl, and powdered sugar makes the smoothest icing. Put into a deep bowl two whites and a cuptul of sugar, which makes a stiff paste, and beat them with a wooden paddle fifteen minutes. Add some flavoring extract. To smooth over the cake cut a strip o writing paper
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