White Icing
From Luncheons, breakfasts, simple dinners and carving, 1905
This mixture is nearly transparent and is very pretty.
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 Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 23. The excerpt below is the record exactly as published.
White Icing — To the white of one egg use five tablespoonfuls of powdered sugar. Flavor with lemon, orange, rose water or vanilla.
Cook this with the app: pantry check, scaling, and the assistant.