Icing for Cake
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). 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.
United States. Associated with United States by the book is about Virginian cookery (Cooking, American -- Southern style); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Take three pounds cut or best quality of loaf sugar, dissolve it in a small quantity of water, boil to candy height or until it ropes.
- Have ready the whites of thirteen eggs well beaten.
- When the sugar is boiled sufficiently, pour it into a deep bowl, occasionally stirring it gently, until you can just bear your finger in it;
- then add the beaten egg all at once, beating it very hard for half an hour, when it is ready for use.
- Strain into the icing the juice of one lemon into which the peel has been grated, for half an hour.--Mrs.
- F C.
- W.