Boiled Frosting

Ingredients

• I cup sugar
• i egg-white
• Y2 cup water
• ^ teaspoon vanilla

Method

1. 1

   Cook the sugar and water together, stirring until the sugar has dissolved.

2. 2

   Then, without stirring, cook until the syrup will form a thread when dropped from the tip of a spoon (or until it reaches 238° F.).

3. 3

   Remove from the fire and cool while beating the egg-white stiff, then pour the syrup in a thin stream over the stiff white, beating the mixture constantly until thick enough to spread.

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 64. The excerpt below is the record exactly as published.

boiled frosting, and sprinkle with a layer of coconut. CAKE FILLINGS AND FROSTINGS CHOCOLATE FILLING i^ squares chocolate i egg-yolk ]/\. cup milk y2 teaspoon butter 1 cup brown sugar i teaspoon vanilla Melt the chocolate over hot water, in a double boiler; add the milk, and cook together, stirring until the mixture is thick and creamy. Add sugar and beaten egg-yolk, stir until smooth and cook five minutes. Add the butter. Beat well. Remove from heat and add flavoring. Cool before spreading on cake. COCONUT FILLING Yi cup milk 4 tablespoons confectioners' 13^2 cups shredded coconut sugar 2 egg-whites Warm the milk, pour it over the coconut and soak until well softened, usually one-half hour. Beat the egg-whites stiff and add the sugar gradually. Spread a thin coating of the egg and sugar mixture on the layer, then spread a covering of the mois- tened coconut. To what is left of the filling, add enough con- fectioners' sugar to thicken, stir in the remaining coconut and spread the mixture thickly over the top. Sprinkle the whole cake with dry coconut. CREAM FILLING I tablespoon corn-starch i teaspoon vanilla I cup milk 2 tablespoons confectioners' I egg-yolk sugar ' ]4> teaspoon salt >2 teaspoon butter Mix the corn-starch with two tablespoons of the milk. Heat the rest of the milk in a double boiler and stir the corn-starch paste slowly into it. Stir the mixture until it is smooth and cook it for fifteen minutes. Add the beaten egg-yolk and cook two min- 147 148 NEW DELINEATOR RECIPES utes longer. Remove from the fire and add the salt, sugar and butter. Beat well. Add flavoring. Cool before spreading on layers of cake. LEMON FILLING lYz tablespoons flour Juice and grated rind of i y2 cup cold water lemon I egg-yolk I teaspoon butter 1 cup sugar Make a smooth paste of the flour and two tablespoons of the cold water. Cook the rest of the water, the sugar, grated lemon- rind and butter. When the sugar is dissolved and mixture boil- ing, stir in the flour mixture slowly. Cook until clear and smooth, about fifteen minutes. Add lemon-juice and beaten egg-yolk and cook two minutes. Cool before spreading on cake. PRUNE FILLING yi pound prunes Yi cup rhubarb or canned pine- 2 tablespoons gelatin apple-juice 4 tablespoons cold water ^ cup whipped cream >2 cup sugar Wash the prunes, soak overnight in water to cover, and cook slowly until soft. Remove pits and rub pulp through a coarse sieve. Soak the gelatin in cold water. WTien soft, add it to the boiling prune pulp and stir until the gelatin dissolves. Add sugar and fruit-juice. \\Tien the filhng has cooled, fold in the whipped cream. CONFECTIONERS' FROSTING I egg-white Yi teaspoon vanilla Yi cup confectioners' sugar Beat the egg-white stiff and add the sugar gradually; continue beating until the mixture is smooth and light. Add flavoring. BOILED FROSTING I cup sugar i egg-white Y2 cup water ^ teaspoon vanilla

Cook this with the app: pantry check, scaling, and the assistant.