Seventeenth century royal frosting…Posted by FastSlow
…more often known as “royal icing” which is a British phrase… here is the recipe from the personal collection of Sir Kenelm Digby – a courtier of King Charles I of England, cosmopolitan and gourmet…
from recipe for MY LORD OF DENBIGH’S ALMOND MARCH-PANE
…[orange flower-water or rose-water, powdered sugar, an egg white, lemon-juice, optional dissolved amber, optional essence of cinnamon]
…you must Ice them thus: Make a thick pap with Orange flower or Rose-water, and purest white Sugar: a little of the whites of Eggs, not above half a spoonful of that Oyl of Eggs, to a Porrenger* full of thick Pap, beaten exceeding well with it, and a little juyce of Limons. Lay this smooth upon the Cakes with a Knife, and smoothen it with a feather. Then set the pan over them to dry them… Repeat this, till it be as clear, and smooth, and white, as you would have it… You may beat dissolved Amber, or Essence of Cinnamon, with them.