whipped to a froth. Beat until the mixture has the appear-
ance of a sponge cake, put it in a charlotte-mould or in paper
cases, and freeze. It is then ready for serving.
Variegated Ice Bricks. — Put in a small brick-shaped mould
in layers any kind of water- or cream -Ice (or both), such as
vanilla, or pistachio cream, strawberry-water, &c., and freeze
by packing in Ice ; when set, turn it out of the mould, cut
in slices, and put them on a napkin or sheets of white paper
on a dish, and serve.
Variegated Ice Shapes. — Make and freeze separately equa,
quantities of any water-ices, such as Madeira, rose, pistachio
jessamine, claret, melon, &c. When all are frozen, pack them
in a mould, varying the colours according to taste, close the
mould, and pack it for an hour or two in Ice. When ready,
dip the mould in warm water, wipe it, and turn the Ice on
to a fancy dish.
ICING. — It would seem as though this term is peculiar
to British confectioners, as in all other European coun-
tries the name is associated with sugar, and in America
is more frequently known as “ frosting ” Icing is the
process by which confectioners cover and ornament cakes
and other goods with concretable sugar, the coating itself
being now recognised as “ Icing.” There are several kinds
known to confectioners, some varying only in flavour and
colour; all are exceedingly plastic in their fresh state
and amenable to innumerable purposes, setting compara-
tively hard and firm when dried, and being harmless and
edible.
Large surfaces are spread over with Icing by means
of a piece of stiff cardboard or confectioner’s spatula.
Oakes are placed on stands rather smaller round than
the base of the cake, and the Icing is thus easily put
on, any ornamentation being added after the coating
has been set near a fire or in a drying-closet to harden.
See Piping.
The following receipts for making Icing have been
contributed from various reliable sources, the simplest
of all being that which is known as royal Icing :
Sift by degrees lib. of the best white Icing sugar into a
basin with the whites of three eggs, and beat them together,
adding little by little the juice of half a lemon✪ Royal Icing. Continue
beating the mixture till it is light and frothy ; it is then
ready for use. If too stiff to work nicely, add another white
of egg ; or if too thin, add a little more sugar.
Royal Icing may be said to have been almost invented
by Alexis Soyer. Confectioners are in the habit of making
sundry additions or modifications, dictated by economy
or expediency, as will be seen hereunder :
(1) Put the whites of six eggs into a deep bowl, sift in
through a hair sieve a small quantity of Icing sugar, beat the
white of egg, and keep on constantly adding more sugar
till a thick smooth Icing is obtained. Add to it barely 1 tea-
spoonful of dissolved gum arabic, a very small quantity of
tartaric acid (hardly as much as will lie on a threepenny-
piece), a few drops of indigo water, and lemon to taste ; con-
tinue to beat till the mixture is very white and smooth. Cover
the bowl with several thicknesses of damp, almost wet cloths,
and let it stand all night. Next day beat it well, and if it
requires it, add a little more sugar.
Page 134 · 1 recipe record on this page
Presented as published in 1892. 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
whipped to a froth. Beat until the mixture has the appearance of a sponge cake, put it in a charlotte-mould or in paper cases, and freeze. It is then ready for serving.
Variegated Ice Bricks. — Put in a small brick-shaped mould in layers any kind of water- or cream -Ice (or both), such as vanilla, or pistachio cream, strawberry-water, &c., and freeze by packing in Ice ; when set, turn it out of the mould, cut in slices, and put them on a napkin or sheets of white paper on a dish, and serve.
Variegated Ice Shapes. — Make and freeze separately equal quantities of any water-ices, such as Madeira, rose, pistachio jessamine, claret, melon, &c. When all are frozen, pack them in a mould, varying the colours according to taste, close the mould, and pack it for an hour or two in Ice. When ready, dip the mould in warm water, wipe it, and turn the Ice on to a fancy dish.
ICING. — It would seem as though this term is peculiar to British confectioners, as in all other European countries the name is associated with sugar, and in America is more frequently known as “ frosting ” Icing is the process by which confectioners cover and ornament cakes and other goods with concretable sugar, the coating itself being now recognised as “ Icing.” There are several kinds known to confectioners, some varying only in flavour and colour; all are exceedingly plastic in their fresh state and amenable to innumerable purposes, setting comparatively hard and firm when dried, and being harmless and edible.
Large surfaces are spread over with Icing by means of a piece of stiff cardboard or confectioner’s spatula. Oakes are placed on stands rather smaller round than the base of the cake, and the Icing is thus easily put on, any ornamentation being added after the coating has been set near a fire or in a drying-closet to harden. See Piping.
The following receipts for making Icing have been contributed from various reliable sources, the simplest of all being that which is known as royal Icing :
Sift by degrees lib. of the best white Icing sugar into a basin with the whites of three eggs, and beat them together, adding little by little the juice of half a lemon. Continue beating the mixture till it is light and frothy ; it is then ready for use. If too stiff to work nicely, add another white of egg ; or if too thin, add a little more sugar.
Royal Icing may be said to have been almost invented by Alexis Soyer. Confectioners are in the habit of making sundry additions or modifications, dictated by economy or expediency, as will be seen hereunder :
(1) Put the whites of six eggs into a deep bowl, sift in through a hair sieve a small quantity of Icing sugar, beat the white of egg, and keep on constantly adding more sugar till a thick smooth Icing is obtained. Add to it barely 1 teaspoonful of dissolved gum arabic, a very small quantity of tartaric acid (hardly as much as will lie on a threepennypiece), a few drops of indigo water, and lemon to taste ; continue to beat till the mixture is very white and smooth. Cover the bowl with several thicknesses of damp, almost wet cloths, and let it stand all night. Next day beat it well, and if it requires it, add a little more sugar.
Records on this page
Royal Icing