Lemon Cake Icing
From The household (of the Detroit free press), 1886
Serves 8
Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 354. The excerpt below is the record exactly as published.
LEMON CAKE ICING. One cup of white sugar, two tablespoonfuls of water ; put these in a dish on the stove and heat slowly until boiling hot ; beat the white of an egg to a stiff foam and stir into the sugar ; remove from the stove and stir occasionally until nearly cool, then flavor with lemon or rose- wate
Cook this with the app: pantry check, scaling, and the assistant.