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Rose Glaze or Boiled Icing
Make the white glaze and color and flavor to suit, just as it begins to be so thick as to be hard to beat.
Jessup Whitehead's American Pastry Cook — the hotel pastry trade's own manual, in hundreds of numbered recipes.
Home › Recipes › Rose Glaze or Boiled Icing
Make the white glaze and color and flavor to suit, just as it begins to be so thick as to be hard to beat.