To make French White Icing
From The modern flour confectioner, wholesale and retail (1891).
A historical recipe
The modern flour confectioner, wholesale and retail, by Robert Wells and University of Leeds. Library (1891).
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 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
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- Dissolve 2 ozs.
- of albumen or gelatine in 1 pint of cold water ;
- when thoroughly dissolved just warm it a little and strain it ;
- put it into a bottle, and use it just like whites of eggs.
- Method of Creaming.
- For wholesale cheap cakes, where no cake-creaming machine is used, the best method is the following : — Weigh down your prepared flour upon the table, make a hole in the centre, in which place your sugar.
- Weigh the butter and place it in a pan, put it into the oven to warm, but not too much or it will be spoilt ;
- while the butter is preparing weigh the fruit (if any be required) or any other ingredients.
- There should be an assistant breaking your eggs one at a time, and be sure there are no musty ones.
- Now put the melted butter into the hole or bay, and start to cream.
- You will ascertain by the lightness of it when to add the eggs, which do, 20 at a time, if for a large mixing ;
- then mix the required amount of milk, and draw in flour, fruit, etc.
- Weigh off in sizes and place them in the oven as quickly as is consistent with the proper finishing of the article in a tradesmanlike manner.
- The heat of the oven depends a good deal upon the size of your cakes.
- I find 400° by the pyrometer a good baking heat ;
- but bear in mind that all cheap, goods where milk is used require a hotter oven than rich cakes where no milk is used, to throw the required bloom on the cakes ;
- a too cold oven produces a cake with the appearance of having been baked in the sun, and is dry and without flavour.
Plating
Cookware for this recipe
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Saucepan
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Sieve