Icing and How to Ice

Name: Icing and How to Ice
Cuisine: Italy
Ingredients: g chocolate; g powdered sugar; spoonfuls water; count egg white; g icing sugar; count lemon; spoonful rosolio or alkermes

Origin: Florence, Italy

Source: Pellegrino Artusi, 1891

Ingredients

g chocolate
g powdered sugar
spoonfuls water
count egg white
g icing sugar
count lemon
spoonful rosolio or alkermes

Instructions

Black icing: melt grated chocolate with water, add sugar, and boil to the short-thread stage.
Cool in a water bath, stirring, until the surface skins over, then spread and set the cake briefly with top heat.
White icing: beat egg white, icing sugar, lemon juice, and rosolio (or alkermes for color) until firm but flowing; spread and let it dry, or pipe a design.