Recipe Manuscript

Iceing For A Cake

Name: Iceing For A Cake
Prep time: PTPT20M
Cook time: PTPT1H
Yield: 12
Cuisine: European
Ingredients: 450g powdered (icing) sugar, double refined if possible; 5 egg whites; A trace of ambergris (historical; substitute with rosewater or vanilla extract if desired); For smaller cakes, use 225g sugar and 2–3 egg whites

1693

From the treasured pages of Receipt book of Jane Staveley

Written by Jane Staveley

Renaissance (1400 - 1700)European Beginner Dessert

Original Recipe • 1693

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Iceing For A Cake

"Take a pound of double refined suger finely beaten & sifted, put to it five whites of egges beat them up together continualey ye longer you beat it ye whiter twill be perfume if you please with Amber greice when ye cake is cold spread on thicke with a knife & set it in ye oven again till it is dry be sure ye oven be not hot enough to culler ye Iceing in ye least half a pound of suger will make iceing enough for ye Queen cakes"

Note on the Original Text

The recipe is written in the fluid, inconsistent spelling typical of 17th-century English and in a conversational tone, assuming a knowledgeable reader familiar with basic techniques. Words like 'suger' (sugar), 'egges' (eggs), and 'ye' (the) reflect shifting standards in spelling and typography. Quantities are given by weight (pound, half a pound), and directions are minimal but direct, with a focus on physical signs like color and texture. The recipe assumes access to rare ingredients and offers flexibility by suggesting a perfume if you please.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book of Jane Staveley - Click to view recipe in book

Title

Receipt book of Jane Staveley (1693)

You can also click the book image above to peruse the original tome

Writer

Jane Staveley

Era

1693

Publisher

Unknown

Background

Step into the flavorful annals of the 17th century with Jane Staveley’s delightful culinary collection. Brimming with time-honored recipes and refined instructions, this book offers a sumptuous glimpse into the kitchens of yesteryear—where classic techniques met noble tastes and every dish was a celebration of ingenuity.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe comes from Jane Staveley's handwritten collection dated 1693–1694, a delightful period in English culinary history when home cooks readied rich cakes and sweets for celebrations. Icing, as we know it today, was becoming fashionable—this was before the introduction of royal icing or fondant. Sugar, having become more accessible and affordable, was now a centerpiece of display and delight, and elaborate cakes often bore glossy, snowy icings to show off their maker's skill and status. Ambergris, a rare and costly ingredient from the intestines of sperm whales, was sometimes used as a perfume for icing or chocolate. Today, it is mostly replaced by floral waters or vanilla in home baking.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the late 17th century, cooks would have used a large wooden or pewter bowl for beating the egg whites and a sturdy whisk made from birch twigs or wire. The sugar was pounded fine with a mortar and pestle and sifted through muslin or a hair sieve. The icing was spread over the cake with a simple table knife. Cakes were returned to the cooling bread oven, taking advantage of the gentle declining heat after baking was done—no modern thermostats, so cooks judged by feel and experience.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

1 hr

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 lb (16 oz) powdered (icing) sugar, double refined if possible
5 egg whites
A trace of ambergris (historical; substitute with rosewater or vanilla extract if desired)
For smaller cakes, use 8 oz (1/2 lb) sugar and 2–3 egg whites

Instructions

Start by finely grinding and sifting 1 pound (16 ounces) of powdered (icing) sugar.
In a clean bowl, separate and beat 5 egg whites until frothy and slightly stiff.
Gradually add the sifted sugar, beating vigorously until the mixture becomes glossy, smooth, and bright white—the longer you beat, the better the texture and color.
If desired, perfume with a trace of ambergris (rare and expensive today; use a drop of rosewater or vanilla for a gentler flavor).
When your cake is completely cool, generously spread the icing over the surface with a knife, creating a thick layer.
Return the cake to a barely warm oven (around 140–175°F), just enough to dry out the icing thoroughly, but not so hot that it changes color.
For smaller cakes (like Queen cakes), halve the ingredients for a lighter coating.

Estimated Calories

120 per serving

Cooking Estimates

Preparing the icing takes about 20 minutes, including sifting the sugar and beating the egg whites until stiff and glossy. Drying the icing in a low oven usually takes around 1 hour. Each serving has about 120 calories, based on dividing the icing for a standard cake into 12 portions.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.