Boiled Icing
From The Elm City cook book, 1896
Presented as published in 1896. 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 Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 13. The excerpt below is the record exactly as published.
boiled icing of the whites and three cups sugar, adding the juice of one lemon, reserve part of the icing for top, into the other put rind and juice of one orange, and spread between layers, using the reserved icing for the top. FAVORITE CAKE. Take one egg, one cup sour milk, half cup brown sugar, half cup molasses, one teaspoonful soda, desolved in little hot water, one tablespoonful melted butter, one teaspoonful cinnamon, one and half cups flour. Bake in two layers; use chocolate filling or jelly. cx All Kinds of Fresh Spices, at Davis’ Pharmacy. “@\ RIBBON CAKE. Two cups sugar, half cup butter, four eggs, one heaping tea- spoonful Royal powder, one cup milk, three cups flour, one teaspoonful vanilla, one tablespoonful cinnamon, one cup cur- rants, one quarter pound chopped citron. Beat the butter and sugar to a cream, then add the yolks and beat thoroughly, now add vanilla and milk, then the flour. Beat the whites to a stiff froth, add to the batter, add baking powder, stir in just enough to mix. ‘Take one third of batter, add currants, chopped citron and cinnamon. Bake dark in one layer and place between the white, using a little jelly. BOILED ICING, Three cups granulated sugar dissolved in one cup of water, boil until it ropes from the spoon. Beat whites of three eggs
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