Boiled Frosting

Ingredients

• 5 tablespoons to the white of 1 large egg
• 1 large egg

Method

1. 1

   When the syrup drops thick like honey (230° F), add the sugar to the beaten egg white.

2. 2

   Beat well.

3. 3

   Cook the remainder of the syrup to the soft ball stage (238° F), then add to the egg and syrup mixture.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 23. The excerpt below is the record exactly as published.

BOILED FROSTING TEA Slice the roast left from dinner very thinly and arrange on a platter on a bed of lettuce. Turn out a glass of grape jelly onto a jelly dish and put on the table. Make the tea according to directions given in Lesson 8. While the tea is steeping, cut the bread and butter; then cut the cake and arrange on a cake plate. Strain the tea and serve. SEPTEMBER MENUS 37 HELPFUL SUGGESTIONS Coffee Percolator A percolator may be used for making coffee instead of boiling in the old-fashioned coffee-pot. The water in a per- colator boils very quickly, a quart requiring about 5 minutes to come to the boil, and then with 5 minutes' boiling the coffee will be ready for use. Be careful not to cook too long, as that will spoil the flavor of the coffee. Coffee made in the percolator is considered more wholesome than the boiled coffee, as there is less of the tannic acid drawn out than in the boiling. A dash of salt added to coffee, and also to tea, will add to the flavor. Cocoa and Chocolate A very convenient and quick way of preparing cocoa and chocolate is to cook together a large quantity of the cocoa or chocolate (i cup), sugar (i cup), cornstarch (3/2 cup), salt (i teaspoon), and water (2 cups) until smooth and glossy. Put into glass jars. When desired for use, take out quantity necessary (2 teaspoons to a cup) ; add the milk; heat, flavor, beat well, and serve. Marshmallows Marshmallows may be used in place of whipped cream in cocoa or chocolate. They melt and form a foamy covering, thus preventing the formation of the skin, which is un- desirable. Meringue Meringue, such as that used in the Floating Island, may be cooked by heating }i cup milk in a flat pan set over hot water. When scalding, drop the meringue by spoonfuls on top, cover, and let cook 5 minutes. When the meringue is cooked the proportion of sugar is decreased, using but i tablespoon to i egg-white. This process may be used any time when baking is not feasible. Sweetening Iced Beverages Since sugar does not dissolve readily in cold fruit juice, cold tea, etc., it is very convenient to use sugar syrup instead. 38 . LESSONS IN COOKING Make it in quantity, one part sugar to one of water, and keep in tight jars ready for use when needed. Substitution for Cornstarch If desired to use flour instead of cornstarch in making Blanc Mange, etc., use double the quantity, as flour has only half the thickening power of cornstarch. Potato starch, rice flour and arrow root also can be substituted. Poaching Eggs Milk may be substituted for water in poaching eggs. The result is not only very delicious, but also possesses an increased food value. When poaching in milk, always set the poaching pan over hot water. Boiled Frosting Boiled frosting may be kept from hardening too rapidly by the following process : When the syrup drops thick like honey (230° F.) add 5 tablespoons to the white of i large egg

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