Icing

Ingredients

• six whites of eggs
• a pound and a half of very finely powdered and sifted white sugar
• a little of the juice of a fresh and rather green or acid lemon

Method

1. 1

   Place the egg whites in a large basin and gradually mix in the powdered sugar with a large wooden spoon.

2. 2

   Occasionally squeeze in lemon juice until the mixture becomes thick, liquid, and shiny.

3. 3

   Spread the icing over any cake using a broad ivory paper knife and let it dry in a warm place.

4. 4

   Decorate with wholesome sweets like candied fruits or dried cherries.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 82. The excerpt below is the record exactly as published.

Icing is easily made as follows : — Take, say for a good large quantity, six whites of eggs, and j)lace them in a large basin, and have ready about a pound and a half of very finely powdered and sifted white sugar. Mix these well together -with a large wooden spoon, adding the sugar gradually, occasionally squeezing in a little of the juice of a fresh and rather green or acid lemon

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