Boiled Icing
From Miss Parloa's kitchen companion, 1887
Serves 8
Do not stir the sugar while it is being boiled.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 411. The excerpt below is the record exactly as published.
Boiled Icing. Put in a small saucepan one cupful of granulated sugar, one-fourth of a cupful of boiling water, and one- fourth of a teaspoon ful of cream-of-tartar. Boil for six minutes. Beat the white of an egg
Cook this with the app: pantry check, scaling, and the assistant.