Sugar-Glazings and Icings

For Fine Pastry and Cakes

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

  • About


  • Whites of eggs beaten to snow, 4
  • sugar, 1 lbs.
  • lemon-juice, small dessertspoonful.


The clear glaze which resembles barley sugar, and which requires to be as carefully guarded from damp, is given by just, dipping the surface of the pastry into liquid caramel; or by sifting sugar thickly over it directly it is drawn from the oven, and melting it down with a salamander, or red-hot shovel held closely over it; or by setting it again into an oven