Orange Icing
From Six little cooks, 1910
Presented as published in 1910. 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 Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 23. The excerpt below is the record exactly as published.
ORANGE ICING. Beat the whites of three eggs to a stiff froth; add a quarter of a pound powdered sugar, and the grated rind and soft pulp of two large sour oranges and one lemon. There should be a gill of the juice
Cook this with the app: pantry check, scaling, and the assistant.