Transparent Icing from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
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 sug...
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Ingredients
- 1¼ Cupfuls of Fine White Sugar
- An Egg
- The Juice of Half a Lemon
- A Tablespoonful of Any Fancy Liqueur
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