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Title
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To Ice a Cake
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Date
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1694/1795
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Description
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A recipe for making icing, and directions for icing a cake.
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Transcript
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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
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Contributor
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Ochsner, Elizabeth
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Stevens, Jen
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Le, Vincent
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Source
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Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
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Publisher
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George Mason University Libraries
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Rights
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Public domain. There are no known restrictions.
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Identifier
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11
