Boiled Frosting

Ingredients

• 2 egg whites
• 11% tea- spoons Blue Ribbon vanilla
• Cook sugar
• syrup
• cream of tartar
• water

Method

1. 1

   Cook sugar, syrup, cream of tartar and water together until it forms a rather firm ball when tested in cold water, 242 to 244 degrees F.

2. 2

   Do not stir after sugar is dissolved.

3. 3

   Let cool a trifle so that it will not be boiling when poured slowly over the stiffly beaten egg whites.

4. 4

   Beat constantly, and continue until mixture holds its shape.

5. 5

   Add vanilla.

6. 6

   This will keep several days in a covered jar.

7. 7

   If necessary soften with boiling water.

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 51. The excerpt below is the record exactly as published.

2 egg whites, 11% tea- spoons Blue Ribbon vanilla. Cook sugar, syrup, cream of tartar and water together until it forms a rather firm ball when tested in cold water, 242 to 244 degrees F. Do not stir after sugar is dissolved. Let cool a trifle so that it will not be boiling when poured slowly over the stiffly beaten egg whites. Beat constantly, and continue until mixture holds its shape. Add vanilla. This will keep several days in a covered jar. If necessary soften with boiling water. Chocolate Frosting—Follow above recipe, and add 3 squares melted, unsweetened chocolate, after all the syrup has been poured on the egg whites. Coffee Frosting—Substitute 14 cup very strong Blue Ribbon coffee for the water in Boiled Frosting, No. 2. Milk Frosting—Boil together 1 cup sugar, 44 cup milk, and 1 table- spoon butter for 5 minutes (after sugar is dissolved do not stir), remove from the stove, and beat until creamy and thick enough to spread. Add 1 teaspoon Blue Ribbon vanilla extract. Maple Cream Icing—1 cup brown sugar, 2 tablespoons milk, 1 table- spoon butter. Boil together until it forms a soft ball. Add % teaspoon Blue Ribbon vanilla. Beat until creamy, but do not let it harden. Fruit or shed also be added: 14 cup of seedless raisins chopped and stirred in is excellent. Quick Frosting—1 cup sugar, 14 cup boiling water, 1 egg white, 1% tea- spoon Blue Ribbon vanilla. Put sugar and water in double boiler. Place over hot water. When sugar is dissolved, add unbeaten egg white, and beat with Dover egg-beater for 7 minutes. Reduce temperature of water, add vanilla, and continue beating until thick enough to spread. Apple Snow Frosting—1 cup sugar, 4 cup water, 1 egg white, 1 apple, grated, 4 teaspoon Blue Ribbon Vanilla. Cook sugar

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