2 oz. loaf sugar. 2 yolks of eggs.
Coffee essence. 2 oz. butter.
A little water✪ Another Mocha Icing.
Put the sugar into a small saucepan, and moisten
it with coffee essence and a little water ; or very
strong black coffee may be used. Boil these to-
gether until they form a thick syrup, or to 215° F.
Put the yolks of eggs into a basin, break, them
with a wooden spoon or small whisk, pour the syrup
gradually on to them, stirring all the time, and
then beat until cold. Cream the butter, and add
the coffee mixture to it.
2848. Chocolate Butter Icing
Make the icing as directed in Recipe 2845. Dis-
' solve 2 oz. unsweetened chocolate in 1 table-spoon-
ful of water or mil✪ Chocolate Butter Icingk, allow it to cool and mix it
with the icing.
2849. Strawberry or Raspberry Butter Icing
Add a few drops of essence of strawberry or
raspberry✪ Strawberry or Raspberry Butter Icing to Vienna Icing, and colour pink with
carmine.
2850. Orange or Lemon Butter Icing
Grate the rind oS an orange or lemon, and rub
it into 2 oz. of the sugar✪ Orange or Lemon Butter Icing to be used for the icing.
Make the icing as in Recipe 2845, and colour with
a little yellow colouring.
Note. — Any of the above icings may be made in
half or quarter quantities, or if a number of little
fancy cakes are to be iced, the plain butter and
sugar may be worked together first, and then the
quantity divided and different flavourings and
colours added.
How to use Butter Icing
The icing must be allowed to become quite cold
and hard before using. In hot weather the basin
containing the icing should be placed on ice or put
in a very cold place. If a large plain cake is to
be iced, it is usual to split it once or twice, and put
a layer of the icing between. Sometimes for this
purpose a little thick cream is worked into the
icing just before using. Spread a thin coating of
the icing on the top and sides of the cake, and put
most of the icing into a forcing bag, with rather a
large pipe on the end of it. Force out the icing
on the cake in stars or scrolls, and do it as quickly
as possible, before the heat of the hand has time
to soften the icing. If liked, two different colours
of icing may be used, such as yellow and pink,
yellow and brown, pink and white, &c. Or a very
pretty effect can be obtained by putting two
different coloured icings into the bag at the same
time. It will come out with a marbled appear-
ance. Do not put too much of this icing on any
cake, as it is decidedly rich. Some other light and
suitable deooration may be used as well, such as
a little finely chopped pistachio nut, a few rose
leaves or violets, small pieces of angelica, &c.
2851. Almond Paste or Icing
1 lb. ground almonds.
J lb. fine castor sugar.
| lb. icing sugar.
Juice of | lemon.
Yolks or whites of eggs.
1 or 2 table-sps. brandy.
Orange flower water,
vanilla or other fla-
vouri✪ Almond Paste or Icingng.
Page 946 · 5 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
2 oz. loaf sugar. 2 yolks of eggs.
Coffee essence. 2 oz. butter.
A little water.
Put the sugar into a small saucepan, and moisten it with coffee essence and a little water ; or very strong black coffee may be used. Boil these together until they form a thick syrup, or to 215° F. Put the yolks of eggs into a basin, break, them with a wooden spoon or small whisk, pour the syrup gradually on to them, stirring all the time, and then beat until cold. Cream the butter, and add the coffee mixture to it.
2848. Chocolate Butter Icing
Make the icing as directed in Recipe 2845. Dis- ' solve 2 oz. unsweetened chocolate in 1 table-spoonful of water or milk, allow it to cool and mix it with the icing.
2849. Strawberry or Raspberry Butter Icing
Add a few drops of essence of strawberry or raspberry to Vienna Icing, and colour pink with carmine.
2850. Orange or Lemon Butter Icing
Grate the rind of an orange or lemon, and rub it into 2 oz. of the sugar to be used for the icing. Make the icing as in Recipe 2845, and colour with a little yellow colouring.
Note. — Any of the above icings may be made in
half or quarter quantities, or if a number of little fancy cakes are to be iced, the plain butter and sugar may be worked together first, and then the quantity divided and different flavourings and colours added.
How to use Butter Icing
The icing must be allowed to become quite cold and hard before using. In hot weather the basin containing the icing should be placed on ice or put in a very cold place. If a large plain cake is to be iced, it is usual to split it once or twice, and put a layer of the icing between. Sometimes for this purpose a little thick cream is worked into the icing just before using. Spread a thin coating of the icing on the top and sides of the cake, and put most of the icing into a forcing bag, with rather a large pipe on the end of it. Force out the icing on the cake in stars or scrolls, and do it as quickly as possible, before the heat of the hand has time to soften the icing. If liked, two different colours of icing may be used, such as yellow and pink, yellow and brown, pink and white, &c. Or a very pretty effect can be obtained by putting two different coloured icings into the bag at the same time. It will come out with a marbled appearance. Do not put too much of this icing on any cake, as it is decidedly rich. Some other light and suitable deooration may be used as well, such as a little finely chopped pistachio nut, a few rose leaves or violets, small pieces of angelica, &c.
2851. Almond Paste or Icing
1 lb. ground almonds.
J lb. fine castor sugar.
| lb. icing sugar.
Juice of | lemon.
Yolks or whites of eggs.
1 or 2 table-sps. brandy. Orange flower water, vanilla or other flavouring.
Records on this page
Another Mocha IcingChocolate Butter IcingStrawberry or Raspberry Butter IcingOrange or Lemon Butter IcingAlmond Paste or Icing