American Icing
From McDougall's cookery book, 1950
Any remains of this icing may be used as a filling between sandwich cakes, etc. Chopped nuts, or apricot jam, or fruit juice may be mixed with it.
Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 25. The excerpt below is the record exactly as published.
AMERICAN ICING 1 Ib. Lump Sugar (or Granulated). 14 pint Water. Whites of 2 Eggs
Cook this with the app: pantry check, scaling, and the assistant.