Icing Made with Gelatine
Ingredients
Directions
Put two tablespoonfuls gelatin and one half pint of boiling water on the stove and let it boil until well dissolved.
Strain the mixture before using.
Pour it gradually onto icing sugar, making a stiff paste.
Season to taste.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Gelatin
- Sets when cooled, giving the icing body and a firm, stiff texture.
- Icing sugar (in the method)
- Provides sweetness and bulk, stiffening the gelatin mixture into a paste.
The step that matters
Dissolving the gelatin fully. Undissolved gelatin granules stay grainy and do not set evenly, so the mixture must boil until clear and smooth before straining.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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