Recipe: Almond Frosting

The whites of three eggs, beaten up with three cups of fine, white sugar. Blanch a pound of sweet almonds, pound them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. Pound a few minutes to thoroughly mix. Cover the CAKE with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain ICING.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)