Royal Icing

Name: Royal Icing
Yield: 10 servings
Ingredients: lib. of the best white Icing sugar; the whites of three eggs; the juice of half a lemon

From The encyclopaedia of practical cookery, 1892

Serves 10

This icing is known for its smooth texture and is used for decorating cakes.

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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 134. The excerpt below is the record exactly as published.

royal Icing : Sift by degrees lib. of the best white Icing sugar into a basin with the whites of three eggs, and beat them together, adding little by little the juice of half a lemon

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