Plain Icing

Ingredients

• white of one egg
• eleven heaping teaspoons pulverized sugar

Method

1. 1

   Beat the white of one egg and gradually add eleven heaping teaspoons of pulverized sugar, beating all the time until smooth.

2. 2

   Be careful not to get any yolk in the egg, as it will not beat up well.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 313. The excerpt below is the record exactly as published.

white of one egg, beat- en well with tablespoon sugar. Thoroughly beat it with the ice, finish freezing and serve. Strawberries or slices of pineapples gently stir- red ibxoM^jttstbefore serving (if added too long before, they freeze and are unpleasant to eat) make a delicious variety. Pine-apple Ice may be made of canned pine-apple using pint of juice, and gill lemon juice with above proportion of syrup, adding the pine-apple cut in dice just before serving, if wished. With all ices it is always better to add a gill of lemon juice, as the acid assists in the freezing and also adds to the flavor. Any proportions of the recipe may be made ; above makes about two dosen dishes. Chocolate Ice — Make syrup of quart water and pint sugar cook- ing half an hour. Make a chocolate paste by pouring four or fiv« tablespoons water over a scant half teaspoon pulverized cinnamon, letting stand half an hour, then straining over four heaping table- spoons grated chocolate and beating well together ; add to syrup,cook five minutes, strain and when cold add half teaspoon vanil^ and juice of three lemons (about a gill) and freeze as above. Syrup should be reduced to about two-thirds of the quantity water and sugar used (making one quart in this recipe). This rule applies to all Ices with Syrup^ which is by far the oetter way, giving a firm, smooth, delicious ice. To the syrup when cool can be added any fruit juice or flavoring used in any ice or ice-cream, always adding lemon juice and meringue as above. These ices are praised by all. 372 ICING. «» lOiNa. Nothing adds more to the elegance of a well spread tablif then a handsomely iced and ornamented cake, which with a little care and painstaking can as well be prepared at home as ordered from the caterer, and at much less expense. For a plain quickly made icing for a loaf of cake of ordinary size take white of one egg and eleven heaping teaspoons pulverized sugar

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