Almond Icing from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
To two and a half pounds of very finely chopped almonds, add three pounds and three quarters of Marshall’s finest icing sugar, mix in seven or eight raw whites of egg and a teaspoonful of essence...
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Cooking tools:
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- Chef's knife
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- Measuring spoon
Ingredients
- essence of vanilla
- raw whites of egg
- almonds
- marshall’s finest icing sugar
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