Icing with Spinach Juice
From Cassell's dictionary of cookery, 1892
Serves 1
Probable cost, 3d.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 652. The excerpt below is the record exactly as published.
the white of a fresh egg to a firm froth ; add, gradually, a quarter of a pound of sifted loaf sugar, and the juice of half a lemon, with as much of the spinach- juice as will colom- the icing sufficiently
Cook this with the app: pantry check, scaling, and the assistant.