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[two? ten?] whites of eggs and six spounfuls[spoonfuls] of roas[rose] water one Pound of best Dubele [Double] refined Suger beaten & sifted throw a very fine sive[sieve] mingle it with ye[the] Eges & Rose – water they must be beaten all ye[the] time your Cake is back-ing till it be as white as Snow. when ye[the] Cake is backed if it be very Browne paire[?] it & with a [w]ing dust it till it be Cleare least it spoile ye[the] Couler of ye[the] Ice when it is [inserted above: neare] Colde yn[then] put on your Icing with a spoune all over ye[the] top & about ye[the] sides very thick as youre – [Stuff] will a forde [afford?] so set it in to your oven upon a sive til ye[the] Ice be dry not shuting your oven and when you beat your Iceing Put in a Grane of Musk and Ambergreece [Ambergris] 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