Icing No. 2
From Science of food & cookery, 1921
Presented as published in 1921. 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
Nutrition per serving
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (7 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Total Fat0 g
Vitamin E0 mg
Riboflavin (B2)0 mg
Water0 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 122. The excerpt below is the record exactly as published.
Add confectioner's sugar (powdered sugar) to a small amount of light-colored fruit juice, ? — pineapple, pear and lemon, or lemon juice and water. Stir in enough sifted sugar to form a consistency to spread on cake. This icing will not dry out as quickly as boiled icing, and it forms a crust over the surface very readily. ICING No. 2
Cook this with the app: pantry check, scaling, and the assistant.