Pink Icing
From Cassell's dictionary of cookery, 1892
Serves 8
Time to beat the mixture is half an hour.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1228. The excerpt below is the record exactly as published.
Pink Icing. — Whisk the whites of two eggs until they are frothy but not white. Stir in gradually half a pound of powdered loaf sugar, and beat the mixture briskly, adding now and then half a tea-spoonful of lemon -juice and a drop of cochineal
Cook this with the app: pantry check, scaling, and the assistant.