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 five 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

See all items with this valueicings

See all items with this valuecake decorating

See all items with this valueeggs

See all items with this valuesugar

See all items with this valuerose water

See all items with this valueambergris

See all items with this valuemusk

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