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The Kitchen Archive

Kitchen Archive › Cooking class, 1982

Handwritten notebook page 18, showing Royal Icing
Notebook page 18 of 22. Tap to open full size.

Royal Icing

Dessert

Ingredients

6 ozegg whites
2 lbconfectioners' sugar
1/2 ozcream of tartar

Method

  1. Whip everything together until stiff.

Notes

  • Used to make flowers.
As written in 1982
Royal Icing
6 oz egg whites
2lbs conf. sugar
1/2oz cream tartar
whip to stiff
(make flowers)

Also on this page: Crossed out: "Cressant Rolls (fill w/ ham cheese or Anything)". Crossed out with an X: "Pie Crust — [1lb flour = 14oz short] / 1 1/2 flour + 2[?]oz shortening (or lard) / 1/2oz salt / 1oz sugar / milk powder (4oz powder -> 1q milk) / 1/2 water (1/2 milk)". A small sketched triangle at top right.

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