Lemon Icing
From The new Kentucky home cook book, 1884
Serves 10
Presented as published in 1884. 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 Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 149. The excerpt below is the record exactly as published.
LEMON ICING. Take two pounds of powdered sugar, one spoonful of fine starch, five cents' wTorth of gum arabic in powder, five eggs, one spoonful of rose-water, and the juice of one lemon
Cook this with the app: pantry check, scaling, and the assistant.