Orange Icing

Ingredients

• a half pound powdered sugar
• one tablespoon orange juice
• one tablespoon boiling water
• half the grated rind of an orange

Method

1. 1

   Mix a half pound of powdered sugar with one tablespoon each of orange juice and boiling water, and half the grated rind of an orange; beat till fine and smooth, strain, and spread on the cake while still warm.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

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.

Orange Icing made same, adding also teaspoon lemon juice. Orange Icin^. — Mix a half pound powdered sugar with one tablespoon each orange juice and boiling water, and half the grated rind of £^n orange ; beat till fine and smooth, strain, and spread on the cake, while still warm, about an eighth of an inch thick, smooth- ing it carefully with a wet knife. This is especially nice for sponge cake. Quick Icing. — Put cup sugar into abowl with a tablespoon lemon i'uice and unwhipped whites of two eggs, or add the sugar gradually. )eat together until just smooth and pour over the cake ; if the cake s not hot enough to dry it, place in a moderately warm oven. Snow Icing. — Put one pint white sugar, unbeaten whites of three €gg9 and a teaspoon rose or lemon extract into an earthen dish, stir well together and set in a saucepan boiling water ; stir constantly and cook eipht or ten minutes, or until white and glistening. Put on cake while icing is warm, as it hardens quickly. Soft Icing. — Mix a half pound finely pulverized, sifted sugar, with a tablespoon boiling water,

Cook this with the app: pantry check, scaling, and the assistant.