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Almond Icing

A historical recipe from The cake and biscuit book, by Elizabeth Douglas (1903).

A historical recipe

The cake and biscuit book, by Elizabeth Douglas (1903). Project Gutenberg eBook #68137.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: a substance or vessel no longer considered safe. Check current food-safety guidance before following this.

Source and licence

From The cake and biscuit book, by Elizabeth Douglas (1903). Digitised by Project Gutenberg, eBook #68137 (https://www.gutenberg.org/ebooks/68137). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

  • Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.

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Ingredients

Method

  1. 2 whites of eggs ¹⁄₂ lb.
  2. powdered sugar ¹⁄₂ lb.
  3. sweet almonds 5 bitter almonds Rose water Blanch the almonds and let them dry.
  4. Pound them in a mortar and moisten them with a little rose water.
  5. When perfectly smooth and fine add them to an icing made as above (see p.
  6. 65), of the sugar and white of egg.
  7. Spread thickly upon the cake.
  8. Place it near a sunny window, allow it to dry partly and cover with a coating of plain sugar icing.