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Icing

A historical recipe from Book of American Baking A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and P, by Various (1910).

A historical recipe

Book of American Baking A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and Pastry, Bread Making, Pie Baking, Etc., by Various (1910). Project Gutenberg eBook #49797.

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 Book of American Baking A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and P, by Various (1910). Digitised by Project Gutenberg, eBook #49797 (https://www.gutenberg.org/ebooks/49797). 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.

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Ingredients

Method

  1. Water Icing is made with ordinary Sugar and Water, colored and flavored as desired.
  2. Ornamental Icing is composed of plain Sugar beat up well with Egg Whites and a few drops of Lemon Juice.
  3. The usual proportion is to use ¼ lb.
  4. sugar to every white of an egg used.
  5. Icing for cake is usually made thinner than ornamenting icing.
  6. For a cheap icing Gelatine is used in place of the eggs.
  7. Use 2 oz.
  8. Gelatine to every pint of water (warm).
  9. Beat up well with the sugar.
  10. Chocolate Icing is made with 1 lb.
  11. of Chocolate to every quart of water and the necessary amount of sugar.
  12. A cheaper Chocolate Icing is made with Cocoa and Cocoa Butter.
  13. Boiled Chocolate Icing is made by boiling the chocolate, sugar and water for about 10 minutes.
  14. Transparent Icing is made by boiling Pulverized Sugar and water together in proportions of about 2 lbs.
  15. of Sugar to each pint of water.
  16. When it becomes like rich cream it is poured hot on the cake top.
  17. Care should be taken to rub the sugar thoroughly against the sides of the vessel while boiling in order to mix thoroughly.
  18. Soft Icing consists of Powdered Sugar sifted very fine and boiling water and Fruit Juice mixed.
  19. Use 1 lb of Sugar to 2 tablespoonfuls of boiling water and 2 tablespoonfuls of Fruit Juice.
  20. This is colored in any way desired.
  21. Spread on while the cake is warm.
  22. This icing is especially good for sponge cake, etc.