Icing

Ingredients

• To every pound of white sugar
• the whites of four eggs
• one ounce of fine starch

Method

1. 1

   Beat the whites to a strong froth and gradually sift in the sugar, which should be reduced to the finest possible powder, and gradually add the starch.

2. 2

   Beat the mixture until smooth, then apply with a broad knife or spoon equally over the cakes.

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 90. The excerpt below is the record exactly as published.

ICING. To every pound of white sugar allow the whites of four eggs and one ounce of fine starch

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