Transparent Icing

Glace Transparente

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • Cupfuls of Fine White Sugar
  • An Egg
  • The Juice of Half a Lemon
  • A Tablespoonful of Any Fancy Liqueur


Take a cup of the finest white clarified sugar, and clarify again by boiling it with the white of an egg, beaten to a stiff froth. Clear off the scum as it rises, and continue skimming till the sugar is perfectly clear. Then add to the sugar half a gill of clarified sugar, boiled to a syrup, and to which you will have added the juice of a quarter or half a lemon. Strain, and add to the sugar enough Liqueur, Curacoa, Noyau, Cedrati or Maraschino to flavor the Icing to taste, and beat or whip it to the proper consistency. Take a silver tablespoon and stir the sugar well together, rubbing up and against the sides of the pan till it acquires an opaline appearance. Take a silver fork, lift one of the Cakes intended to be iced, dip in the sugar, or else hold it on a fork and with a spoon pour the Icing over. Then take another fork, lift off the Cake and place it on the baking sheet, and so on till all the small Cakes are iced. Dry in the sun or the oven for about ten minutes.