Skilled Chefs

The International Jewish Cook Book: ICINGS AND FILLINGS FOR CAKES


To the white of an unbeaten egg add one and one-fourth cups of pulverized sugar and stir until smooth. Add three drops of rose-water, ten of vanilla, and the juice of half a lemon. It will at once become very white, and will harden in five or six minutes.

Recipe from the "The Jewish Manual" book (Free Electronic Text).

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