Viennese Icing
From Bread, cakes, and biscuits, 1902
Apply with a rose pipe after the first glace is set.
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 54. The excerpt below is the record exactly as published.
Viennese icing. — Coffee Glace : Stir 6oz. of caster sugar over the fire, with three dessertspoonfuls each of coffee and hot water, till smooth and warm, and use. — Viennese Icing : Work 5oz. icing sugar smooth with 2oz. of fresh butter, then mix in a liqueurglassful of either maraschino or Cognac till it is like a cream. Colour part rose pink with a few drops of liquid carmine
Cook this with the app: pantry check, scaling, and the assistant.