Boiled Frosting or White Mountain Cream
From Metropolitan cook book, 1918
If 2 egg whites are used, boil to the firm ball stage.
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 Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 40. The excerpt below is the record exactly as published.
BOILED FROSTING OR WHITE MOUNTAIN CREAM 1 cup sugar 1-16 teaspoon cream of Whites of 1 or 2 eggs § cup water tartar f teaspoon flavoring
Cook this with the app: pantry check, scaling, and the assistant.