Icing for Cakes

Name: Icing for Cakes
Ingredients: one pound of icing sugar; the juice of one lemon; the whites of two eggs

From The handy dictionary of cookery, 1890

Presented as published in 1890. 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 handy dictionary of cookery (1890) by Mary A. Everard, page 55. The excerpt below is the record exactly as published.

ceing- for Cakes. Put into a bowl one pound of iceing sugar, the juice of one lemon, and the whites of two eggs

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