Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • The Whites of 2 Eggs
  • A Tablespoonful of Lemon Juice
  • Cupfuls of Pulverized Sugar
  • Essence of Rose, Orange or Lemon


Beat the whites of the eggs, and sift in gradually the sugar, beating all the while, using good judgment as to sufficient quantity, and adding in the beginning a tablespoonful of Rose or Lemon Essence or Orange Flower Water. Beat very, very light, till sufficient almost to stand alone. Have ready in another bowl a little lemon juice, and begin to lay on the Icing in a thin coat over the Cake with a knife, occasionally dipping the knife into the lemon juice, to make a nice, smooth Icing. When it is covered with this coat, set in the oven or the sun to harden, when it will be ready for the next coat. Add another coating as before. This coat will be much smoother and whiter than the first. If you wish to make Ornamental Icing, it will be necessary to have piping tubes.