Frosting or Icing

Original Ingredients

• eggs (white of one egg)
• one small teacupful of powdered sugar
• little lemon juice or half a teaspoonful of tartaric acid (optional)

Original Instructions

1. 1

   In the first place, the eggs should be cold, and the platter on which they are to be beaten also cold.

2. 2

   Allow, for the white of one egg, one small teacupful of powdered sugar.

3. 3

   Break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up.

4. 4

   The eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and one that will dry much sooner than the old way.

5. 5

   Spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar.

6. 6

   Cover the cake with two coats, the second after the first has become dry, or nearly so.

7. 7

   If the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly.