Caramel Icing
Ingredients
1 teacup Sugar
1 handful blanched Almonds
1 gill Water
Method
Put a loosely packed teacup full of sugar into an enamel saucepan with one gill of water. Boil together until the syrup is a clear pale brown. Do not stir. Watch carefully. Pour on to a wet plate which contains some blanched almonds. When cold pound up and strew on top of a cake iced with a butter icing.
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