Lemon Icing
From The new practical housekeeping, 1890
Serves 2
Or make Confectioner's Icing and add the strained juice and zest of one lemon, with eight tablespoons more powdered sugar.
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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 317. The excerpt below is the record exactly as published.
Lemon Icing. — Beat whites of two eggs and two cups sugar to- gether, and add juice and part of the grated rind of two lemons
Cook this with the app: pantry check, scaling, and the assistant.