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Susan Gilbert's late nineteenth century British cookery manuscript
Page 144
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Almond Icing Beat the whites of 3 Eggs to a strong froth, beat a pound of almonds very fine with Rose-water, mix your almonds with the eggs lightly together, then take a lb of common loaf sugar beat fine & put in by degrees; when your cake is enough take it out, and lay your icing on, the put it in again to brown. Sugar Icing Beat 2 lbs of double refined sugar with 2 ozs of fine Starch, sift it through a gauge sieve, then beat the whites of 5 Eggs with a knife upon a pewter dish half an hour, beat in your Sugar a little at a time, or it will make the eggs fall & will not be so good a colour, when you have put in all your sugar, beat it half an hour longer, then lay it on your almond icing and spread it even with a knife, if it is put on as soon as the cake comes out of the oven, it will be hard by the time the cake is cold.
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Almond Icing Beat the whites of 3 Eggs to a strong froth, beat a pound of almonds very fine with Rose-water, mix your almonds with the eggs lightly together, then take a lb of common loaf sugar beat fine & put in by degrees; when your cake is enough take it out, and lay your icing on, the put it in again to brown. Sugar Icing Beat 2 lbs of double refined sugar with 2 ozs of fine Starch, sift it through a gauge sieve, then beat the whites of 5 Eggs with a knife upon a pewter dish half an hour, beat in your Sugar a little at a time, or it will make the eggs fall & will not be so good a colour, when you have put in all your sugar, beat it half an hour longer, then lay it on your almond icing and spread it even with a knife, if it is put on as soon as the cake comes out of the oven, it will be hard by the time the cake is cold.
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