{"id":7564,"slug":"almond-icing","title":"ALMOND ICING","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["whites of two eggs","half a pound of sweet almonds","half a pound of confectioner's sugar","a few drops of rosewater"],"ingredients_norm":["egg white","sweet almond","confectioner's sugar","few drops of rosewater"],"steps":["Take the whites of two eggs.","Blanch, dry and grate or pound the sweet almonds to a paste.","Beat the whites of the eggs.","Add half a pound of confectioner's sugar, one tablespoon at a time, until all is used.","Add the almonds and a few drops of rosewater.","Spread between or on top of cake.","Put on thick, and when nearly dry cover with a plain icing.","If the cakes are well dredged with a little flour after baking, and then carefully wiped before the icing is put on, it will not run and can be spread more smoothly.","Put the frosting in the centre of the cake, dip a knife in cold water and spread from the centre toward the edge."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w77:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"809fcc358a685b4fc3cf3eb95abf8ebd8692df189e94fb399b9539a55d667e6b","created_at":"2026-08-02T17:02:35Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/almond-icing"}