Plain Icing for Cakes
From Miss Corson's practical American cookery and household management, 1885
Serves 8
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 241. The excerpt below is the record exactly as published.
PLAIN ICING FOR CAKES. Separate the white and yolk of one egg, and sift four ounces of pulverized sugar ; beat the white of egg until it foams ; then gradually beat in the fine sugar, until a smooth icing is formed, when it will be ready to use ; keep the icing very cold until it is needed. BOILED ICING. Put five ounces of white sugar over the fire in a sugar- boiler, with a gill of cold water, and boil it until it is thick enough to drop in fine threads from the spoon, from which a little is poured ; while the sugar is thus being boiled to a thread, beat the white of one egg
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Cook this with the app: pantry check, scaling, and the assistant.