Skip to content

Transparent Icing

A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).

No ratings yet

A historical recipe

Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Also printed in: The royal baker and pastry cook, by Royal Baking Powder Company (1902).

France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 3 ingredients

  1. 1 pound pulverized white sugar
  2. 1/2 pint water
  3. 2 tablespoonfuls extract vanilla

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.

Method

  1. Place 1 pound pulverized white sugar in a basin with 1/2 pint water.
  2. Boil to the consistency of mucilage, then rub the sugar with a wooden spatula against the sides of the pans until it assumes a milky appearance.
  3. Stir in 2 tablespoonfuls extract vanilla;
  4. mix well together.
  5. Pour this while hot over the top of cake so as to completely cover it.

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon
  • Spatula
Source Public domain in the USA
Credit

From Margaret Brown's French Cookery Book, by Margaret Brown (1886). Digitised by Project Gutenberg, eBook #44915 (https://www.gutenberg.org/ebooks/44915). Public domain in the USA; its status may differ elsewhere.

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.