To Ice a Cake
Item
Title
To Ice a Cake
Date
1694/1795
Description
A recipe for making icing, and directions for icing a cake.
Transcript
Take tow whites of eggs and six spounfuls of roasewater one Pound of best Dubele refined Suger beaten & sifted throu a very fine sive mingle it with the Eges & Rosewater they must be beaten all the time your Cake is backing till it be as white as Snow. when the Cake is backed if it be very Browne [paire] it & with a wing dust it till it be Cleane least it spoile the Couler of the Ice when it is neare Colde then put on your Iceing with a spoune all over the top & about the sides very thick as youre Stuff will a forde so set it in to your oven upon a sive til the Ice be dry not shuting up your oven and when you beat your Iceing Put in a Grane of Musk and Ambergreece finely beaten
Subject
Contributor
Ochsner, Elizabeth
Stevens, Jen
Le, Vincent
Source
Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher
George Mason University Libraries
Rights
Public domain. There are no known restrictions.
Identifier
11