XXXX confectioner's sugar is the best sugar for icings. Although
a trifle higher in price it makes a cheaper frosting because it takes up
more water. Plain water icing is made simply by mixing enough
sifted powdered sugar with cold water, adding flavor as desired✪ Water Icing.
After cakes are iced, set in the oven a few seconds by the open door.
Another method of making water icing is to use boiling hot water in
place of cold water, and do not set in the oven to dry.
American Vanilla Cream Frosting.
Mix one pound XXXX powdered sugar with egg white and four to
five drops acetic acid or half a teaspoonful of cream of tartar. Beat
light, then add one more pound of sugar and sufficient boiling water
to thin it as desired; one teaspoonful of vanilla.
Walnut Frosting.
To above icing add one-half pint of walnut meats chopped fine.
Afarshmallow Filling. I.
Take four and one-half pounds of granulated sugar and one
quart of water; dissolve over a good fire, then add one-half of a
pound of glucose and boil to a very light ball (242 degrees). In the
meantime beat one pint of egg white very stiff and then pour in the
(89)
— 90 —
sugar in a light stream, still beating. Then pour in one-half of a
pound of dissolved gum arabic (a thin solution) or gum Senegal, and
two ounces of vanilla. Keep on beating a little while longer. If a
large mixture, set in hot water bath, so it will not get too stiff before
it is all used. You can flavor and color to taste.
Marshmallow Filling. II.
One-half of a pound of gum arabic or Senegal dissolved in a good
pint of water, strain in a kettle and add one-half of a pound of XXXX
loaf sugar; set on a slow fire, stir until reduced and thick. Beat up
stiff in a bowl two ounces of white egg food dissolved in one pint of
warm water, with enough powdered sugar and one-half of an ounce
of cream of tartar; add the gum syrup slowly and a little plain syrup
if still too stiff. Flavor with neroli oil, which is the right flavor for
marshmallow. If you have no egg food, take one pint fresh egg white.
Boiled Chocolate Frosting.
One and a half pounds of sugar and one pint of water set on a
moderate fire. Dissolve four ounces of baker's chocolate and stir in
the syrup. Let boil until to a thread (236 degrees); wash down on
the sides, and stir occasionally. Then sprinkle with a little cold
water, and boil again to the thread. Then take off the fire. Rub
with the spatula against the sides of the kettle until it commences to
turn light and creamy. Take up more sugar, and so continue, until
all is turned lighter. Let it stand a minute, and as soon as there
forms a light crust on top, it is done. Stir through once more and
use at once. Set the frosted goods in the oven for a second.
American Chocolate Frosting.
Mix two pounds of powdered sugar ✪ American Vanilla Cream Frosting with sufficient hot water to
make it the desired consistency. Meantime dissolve five ounces of
chocolate, cut up fine, with two ounces of butter, in the oven. Stir
until it is all smooth, and let it run slowly into the other sugar.
Keep stirring it; add warm water and a little vanilla. This frosting
can be kept in a cool place a good while, only warm it up well
before using.
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Fondant for Frosting.
Page 42 · 5 recipe records on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
XXXX confectioner's sugar is the best sugar for icings. Although a trifle higher in price it makes a cheaper frosting because it takes up more water. Plain water icing is made simply by mixing enough sifted powdered sugar with cold water, adding flavor as desired. After cakes are iced, set in the oven a few seconds by the open door. Another method of making water icing is to use boiling hot water in place of cold water, and do not set in the oven to dry.
American Vanilla Cream Frosting.
Mix one pound XXXX powdered sugar with egg white and four to five drops acetic acid or half a teaspoonful of cream of tartar. Beat light, then add one more pound of sugar and sufficient boiling water to thin it as desired; one teaspoonful of vanilla.
Walnut Frosting.
To above icing add one-half pint of walnut meats chopped fine.
Marshmallow Filling. I.
Take four and one-half pounds of granulated sugar and one quart of water; dissolve over a good fire, then add one-half of a pound of glucose and boil to a very light ball (242 degrees). In the meantime beat one pint of egg white very stiff and then pour in the
(89)
— 90 —
sugar in a light stream, still beating. Then pour in one-half of a pound of dissolved gum arabic (a thin solution) or gum Senegal, and two ounces of vanilla. Keep on beating a little while longer. If a large mixture, set in hot water bath, so it will not get too stiff before it is all used. You can flavor and color to taste.
Marshmallow Filling. II.
One-half of a pound of gum arabic or Senegal dissolved in a good pint of water, strain in a kettle and add one-half of a pound of XXXX loaf sugar; set on a slow fire, stir until reduced and thick. Beat up stiff in a bowl two ounces of white egg food dissolved in one pint of warm water, with enough powdered sugar and one-half of an ounce of cream of tartar; add the gum syrup slowly and a little plain syrup if still too stiff. Flavor with neroli oil, which is the right flavor for marshmallow. If you have no egg food, take one pint fresh egg white.
Boiled Chocolate Frosting.
One and a half pounds of sugar and one pint of water set on a moderate fire. Dissolve four ounces of baker's chocolate and stir in the syrup. Let boil until to a thread (236 degrees); wash down on the sides, and stir occasionally. Then sprinkle with a little cold water, and boil again to the thread. Then take off the fire. Rub with the spatula against the sides of the kettle until it commences to turn light and creamy. Take up more sugar, and so continue, until all is turned lighter. Let it stand a minute, and as soon as there forms a light crust on top, it is done. Stir through once more and use at once. Set the frosted goods in the oven for a second.
American Chocolate Frosting.
Mix two pounds of powdered sugar with sufficient hot water to make it the desired consistency. Meantime dissolve five ounces of chocolate, cut up fine, with two ounces of butter, in the oven. Stir until it is all smooth, and let it run slowly into the other sugar. Keep stirring it; add warm water and a little vanilla. This frosting can be kept in a cool place a good while, only warm it up well before using.
— 91 —
Fondant for Frosting.
Records on this page
Water IcingAmerican Vanilla Cream FrostingWalnut FrostingMarshmallow Filling IBoiled Chocolate Frosting