Boiled Frosting
From The Swedish, French, American cook book, 1918
Serves 1
Do not let the frosting get too thick before putting it on the cake.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 627. The excerpt below is the record exactly as published.
Boiled Frosting Put one cup granulated sugar with four tablespoons water in a saucepan on the stove, cook until it ropes. In the meantime, beat the whites of two eggs to a stiff meringue. Have ready the juice of a half lemon
Cook this with the app: pantry check, scaling, and the assistant.