Vienna Icing
From Bread, cakes, and biscuits, 1902
Use immediately.
Presented as published in 1902. 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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 50. The excerpt below is the record exactly as published.
Vienna icing.” The first is made of finest icing sugar, mixed with unbeaten white of egg and strained lemon juice, in the proportion of fifteen CAKES. 79 to sixteen eggs and a full tablespoonful of lemon juice, to 51b. of icing sugar. This icing can, of course, be coloured as desired. For Vienna icing rub together till smooth lOoz. of icing sugar and 4oz. of fresh butter, then mix in a small wine- glassful of any spirit or liqueur
Cook this with the app: pantry check, scaling, and the assistant.