French Icing
From The New Lucile cook book (1906).
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A historical recipe
The New Lucile cook book, by Merrall & Condit Company Acker (1906).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Put three cupfuls of powdered sugar and one cupful of water on the stove in a saucepan ;
- let boil ten minutes without stirring, taking care that it does not burn ;
- have ready a bowl of ice water, into which drop a little of the syrup;
- if it sinks immediately, remove it, and if you can work it into a soft ball not at all brittle, the syrup has boiled enough ;
- take it from the fire, let it stand until partially cooled, then beat it hard for fifteen minutes or until it is very white ;
- pour it over the cake while still warm (the icing), and spread and smooth it with a knife, which hold in hot water until heated.
- If the icing becomes too stiff, set the bowl containing it in hot water and melt it as often as is necessary.
- If the syrup, Avhen tested, shows any sign of brittleness, add a little more water and boil again.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Chef's knife
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Wooden spoon
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Kitchen thermometer