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Jane Lymburner cookbook, Jan. 2, 1817
Page 46
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icing for Tarts Beat and sift a quarter of a pound of loaf sugar put it into a mortar with the white of an egg that has been well beaten up add to these two spoonfuls of rosewater and beat all together till it is so thick as to run observing to stir it al one way it is laid on the tart with a bunch of feathers dipped in the icing set set the tarts when so done into the oven to harden take care not to let them stand too long for that will discoular them Jennet Lymburner Jan th 2 1817 A D 1817
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icing for Tarts Beat and sift a quarter of a pound of loaf sugar put it into a mortar with the white of an egg that has been well beaten up add to these two spoonfuls of rosewater and beat all together till it is so thick as to run observing to stir it al one way it is laid on the tart with a bunch of feathers dipped in the icing set set the tarts when so done into the oven to harden take care not to let them stand too long for that will discoular them Jennet Lymburner Jan th 2 1817 A D 1817
Szathmary Culinary Manuscripts and Cookbooks
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