Boiled Icing

Ingredients

• one cup sugar
• one-third cup boiling water
• white of one egg beaten stiff

Method

1. 1

   Pour water on sugar until dissolved, heat to boiling point without stirring, boil until syrup threads when dropped from spoon.

2. 2

   Pour slowly over beaten white and beat until proper consistency.

Nutrition per serving

As published

This recipe was extracted from Council cook book (1908), page 47. The excerpt below is the record exactly as published.

boiled icing between, or bake in shallow pans and, when done, ice and cut into squares. Grated Pineapple Cake. Four eggs, one cup sugar, four tablespoons boiling water, one cup flour, one teaspoon yeast powder. Bake in a large spring form and when cold put the juice of a large can of pineapple over cake, then the Borden's Pioneer Milk RICHEST PUREST BEST CAKES 143 grated pineapple with the juice of one-half lemon. Spread one-half pint of sweetened whipped cream over all; decorate the sides with lady fingers that have been cut in quarters. On top make a star of lady fingers and candied cherries. Bred Torte. Cream yolks of nine eggs and one large cup sugar. Add one-half cup chocolate, one cup grated almonds, one tablespoon mixed spices, one-fourth cup citron, one-half cup grated bread crumbs moistened with two tablespoons claret, one tablespoon brandy, juice and rind of one lemon, lastly beaten whites of the nine eggs. Bake slowly three-fourths hour, and spread chocolate icing on top. Almond Cake. One pound ground almonds, whites of five eggs, three-fourths pound powdered sugar, two tablespoons flour, one-half teaspoon yeast powder and a very little milk, vanilla. Add the sugar to the beaten whites, then the flour, almonds, and milk,! and bake in a spring form for one hour. Spread with jelly and whipped cream on top. Lady Baltimore Cake. Cream one cup butter with two cups sugar. /Add the beaten yolks of seven eggs and one whole egg, one-eighth teaspoon salt. Mix four teaspoons yeast powder with three and three-fourths cups flour and add alternately with three-fourths cup milk to the Phone Weit WOO We'll do the Rest g^ g^ A ■ SANFORD G. LEWALD CO. I i I A I 2036-2054 O'FARRELL ST. ^-*V^# m^ 144 COUNCIL COOK BOOK. egg mixture. Add the beaten whites and one tea- spoon flavoring. Bake in buttered layer-cake pans twenty minutes. Filling. — Boil two cups sugar and one-half cup boiling water until it is thread-like. Pour it onto the beaten whites of two eggs, add one tablespoon flavor- ing, and, beat until creamy. Then add one cup chopped walnuts and one cup chopped cherries. Uncooked Icing, One-half cup powdered sugar, wet with a tea- spoon vanilla and a little milk. Mix into a paste and spread on cake. Plain Frosting. One cup confectioners' sugar; to this add some liquid, either milk or water, to make it the right consistency; flavor with vanilla. Instead of the water or milk, orange juice can be used. A little of the rind must be added. Lemon juice can be sub- stituted in place of vanilla. Chocolate melted over hot water and added to the sugar and water makes a nice chocolate icing; flavor with vanilla. Boiled Icing. One cup sugar, one-third cup boiling water, white of one &gg beaten stiff

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