Boiled Icing
From The royal baker and pastry cook, 1902
Add flavoring and use at once.
Presented as published in 1902. 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 royal baker and pastry cook (1902) by New York Cooking School, page 38. The excerpt below is the record exactly as published.
with 1 cup water without stirring till it ropes when dropped from fork. Take quickly from Are, let stand untouched till blood-warm. Beat till thick as soft dough, take in hands and knead tiU soft, smooth, and creamy. Pack in covered glass and keep in cold place. To use, put some in bowl, set in hot water, stir con- stantly till soft enough to spread. Flavor and use. Will keep indefinitely. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 20 THE ROYAL BAKER AND PASTRY COOK Boiled Icing. — Boil 1 cup granulated sugar with cup water till it ropes when dropped from fork. Pour grad ually over stiffly w hip ped whites of 2 eggs
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