Transparent Icing

Glace Transparente

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • Cupfuls of Fine White Sugar
  • An Egg
  • The Juice of Half a Lem


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 clarif