Boiled Frosting

Ingredients

• one cup of fine granulated sugar
• one-third cup of hot water
• one-fourth teaspoon of cream of tartar
• one egg white

Method

1. 1

   Boil sugar with hot water and cream of tartar without stirring until it threads.

2. 2

   Beat egg white stiff, pour boiling syrup over it while beating until smooth.

Nutrition per serving

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 87. The excerpt below is the record exactly as published.

boiled frosting, and ornament with halved nuts. Light Fruit Cake. To the plain cake add the fruit last. Use one-fourth cup of citron sliced very thin, one-fourth cup of cur- rants, and one-half cup of seeded and chopped raisins. A little mace will improve the flavor. Cakes. 201 Orange Cake. Bake the plain cake in two rather thick layers. Between these put a thick cream or custard filling, flavored with orange juice and rind ; or the pulp cut fine and sweetened, and thickened with gelatin. Cover the top layer with orange frosting. This frost- ing is sometimes used between the layers in place of the cut orange or cream filling. Silver Cake. Mix like the plain cake, omitting the egg yolks and using four whites. Gold Cake. Omit the egg whites and use the four yolks. Sunrise Cake. Cream one-half cup of butter, add one cup of sugar, the well-beaten yolks of six eggs, one-half cup of milk, and two cups of flour, with which two teaspoons of baking po\vder has been sifted. Flavor \vith one-half teaspoon each of lemon and vanilla extract. Pound Cake. Cream one-half cup of butter, gradually add three- fourths cup of sugar and work till very smooth and light. Add a saltspoon of mace, a tablespoon of lemon juice, and one by one beat in three eggs. Then mix in one cup of flour. Bake in small shapes in a moderate oven for half an hour or more. Fruit Cake. To the pound cake mixture above add one teaspoon of mixed spice and from one-half to one pound of fruit, currants, chopped raisins, and sliced citron. 2O2 Home Science Cook Book. Macaroons. Crumble or grate one-fourth pound or one-half cup of almond paste, mix with one egg white, and beat till smooth and stiff. Gradually add one-fourth to one- half cup of powdered sugar. Roll in balls or drop from a teaspoon on ungreased paper spread on pans. Bake in a moderate oven about thirty minutes. Brush the under side o£ the paper with water to remove it from the cakes. Oatmeal Macaroons. Rub one tablespoon of butter into one-half cup of sugar, and mix with one well-beaten egg. Stir in one and one-half cups of rolled oats, one-fourth teaspoon of salt, and one-half teaspoon of baking powder. Drop small shapes on greased pans, and bake in a hot oven until brown and crisp. Cream Puffs. Put one cup of water in a small saucepan on the stove with one-fourth cup of butter and one saltspoon of salt. When boiling, quickly stir in one cup of flour and let it cook, stirring constantly till the mass leaves the sides of the pan in a smooth ball of paste. Milk may be used instead of water. When cool, beat in four eggs, one at a time, then beat the mixture thoroughly. Drop on buttered pans and bake thirty minutes, until light and dry when lifted from the pan. Then they will not shrivel up afterward. This quantity will make one dozen large puffs. The paste may be kept uncooked in a cool place for a day or two. Cakes. 203 Such shells may be filled with creamed meat like those made from puff pastry, but the sweet fillings are more commonly used. An ounce of chopped or grated cheese, or fine chopped ham, is sometimes stirred into the cream puff paste, which is then baked or fried in small shapes to serve with soups or salads. Eclairs. The same mixture as for cream puffs is put through a bag and tube in long, narrow rolls. When baked, they are filled with a thick cream filling and are frosted. Vanity Fritters. Fry the cream puff dough by teaspoonfuls in deep fat until puffy, brown, and crisp. Drain on paper, then roll in a mixture of sugar and cinnamon. Sections of fruit may be coated with this mixture and fried for fruit fritters. White Frosting. One egg white, one teaspoon of lemon juice, one cup of powdered sugar. Beat together for five min- utes or till it begins to thicken. Spread over the cake and give it time to harden. For pink frosting beat in a few drops of dissolved pink gelatin. Chocolate Frosting. One-half ounce chocolate, melted, two tablespoons of boiling water, mix with about one cup of powdered sugar. Flavor further with vanilla if desired. Coffee Frosting. Steep one-fourth cup of coffee in one-half cup of 204 Home Science Cook Book. water for ten minutes, and strain. Mix two table- spoons of this extract with each cup of powdered sugar. Orange Frosting. o ~ Grate the rind from a yellow orange. Squeeze two or three tablespoons of juice over it, and let it stand for an hour or more. Strain and mix the juice with one cup of powdered sugar or enough to keep its shape when spread on the cake. The yolk of an egg may be added to supply lack of color in the orange. Frosting. One cup of powdered sugar, one tablespoon of corn- starch, two tablespoons of water or milk, flavor as desired. Spread with a wet knife. Boiled Frosting. Boil one cup of fine granulated sugar with one-third cup of hot water in which one-fourth teaspoon of cream of tartar

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