Decorative piping icing from Erken 1914: 1 egg white, 125 g confectioners' sugar and 4 drops of lemon juice (or ¼ tsp vinegar) stirred until the mixture no longer flows out; piped through a pointed paper cone. Covered with a damp cloth when stored.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 451 (falt i det fri)
Erken's decorative icing for writing and piping, from the dessert chapter of "Stor kokebok" (1914). Before the piping bag became common, one used a homemade paper cone. The icing contains raw egg white.
Stir the icing
Stir the egg white, sifted powdered sugar and lemon juice or vinegar together well until the mixture is no longer runny.
Test the mixture
Test whether the icing flows out. It should hold its shape; if it is too thin, stir in more powdered sugar.
Pipe out
Fill the icing into a pointed paper cone (or a piping bag with a thin tip) and pipe out the pattern.
Storage
If the icing is to be kept for a couple of days, cover it with a wet cloth that is kept constantly moist, so it does not dry out on the surface.
The measurements are written in modern units, and "kræmmerhus" is explained as a paper cone or piping bag. The contents are otherwise unchanged.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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