Orange Icing
From Raleigh recipe book, 1925
Recipe attributed to Mrs. Evebette Briggs.
Presented as published in 1925. 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 Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 22. The excerpt below is the record exactly as published.
ORANGE ICING Grated rind of one orange, juice of i/o orange, 1 egg, confectioner's sugar
Cook this with the app: pantry check, scaling, and the assistant.