{"id":5218,"slug":"royal-icing-glace-royal","title":"Royal icing (glacé royal)","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-half pound of icing sugar","the whites of two eggs","a couple of drops of lemon juice"],"ingredients_norm":["icing sugar","egg white","couple of drops of lemon juice"],"steps":["Put one-half pound of icing sugar in a bowl with the whites of two eggs and a couple of drops of lemon juice.","Beat with a wooden spoon until very light and firm.","While beating be careful that it does not dry on the sides of the bowl, and when finished cover immediately with a damp cloth.","This icing may be used for frosting cakes, or for ornamental work."],"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/39550","source_ref":"pg:39550:w61:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"1aed55cba522487781838fd44b7ad619bd24bbea64427d2cf95aad1227812195","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), 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/royal-icing-glace-royal"}