Vienna Icing
From Household cookery, 1905
Presented as published in 1905. 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 Household cookery (1905) by E. Crichton, page 35. The excerpt below is the record exactly as published.
Vienna Icing \ lb. icing sugar. \ lb. butler. Method. — Cream the butter, beat in the sugar well till perfectly smooth. If chocolate is used, 2 oz. less sugar must be used, and the chocolate added with sugar. One dessert-spoonful of coffee essence can be used, or I dessert-spoonful of brandy
Cook this with the app: pantry check, scaling, and the assistant.