Boiled Icing

Ingredients

• One cupful of granulated sugar
• two tablespoonfuls of water
• the white of one egg

Method

1. 1

   Boil sugar and water together until it threads from the spoon, stirring often.

2. 2

   Beat the egg white stiff, then pour the boiling sugar mixture onto the egg and beat rapidly until thick enough to spread on the cake.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 52. The excerpt below is the record exactly as published.

Boiled Icing. — One cupful of gran- ulated sugar, two table - spoonfuls of water. Boil together till it threads from the spoon, stirring often. Beat the while of one egg stiff. Put it into a deep dish, and, when the sugar is boiling, turn the whole on the egg, and beat rapidly together until thick enough to spread on the cake. See also Icing. Garnishing. — The simplest form is to brush the cake with the white of egg, then sprinkle nuts, chopped fine, or colored sugar, or use jam. Almond Cake. — Cream half a cupful of butter and a cupful and a half of sugar ; add half a cupful of milk, two cupfuls of flour, the whites of four eggs, and a teaspoonful and a half of bak- ing-powder. Bake in the pans used for jelly cake. Make an icing with the whites of three eggs and three table-spoonfuls of sugar. Blanch I lb. of almonds, and chop t<alf of them almost to a powder. Mix with a little of the icing, spread it between the layers, then cover the whole cake with the remainder of the icing, ar- ranging halved almonds on the top and sides. 44 Angel Cake CAKES Black Cake Angel Cake or Angel-food. — Take the whites of eleven eggs, a tumbler and a half of sifted granulated sugar, a tumbler of flour, three times sift- ed, a teaspoonful of vanilla essence, a teaspoonful of cream of tartar, sifted. The tumblers should contain two gills and a quarter. Beat the whites of the eggs to a stiff froth, then add the sugar lightly, then the flour gently, and lastly the essence of vanilla. Do not stop beating until you are ready to put the mixture into the tin, which should be one of those with a tube in the middle, sometimes known as a “ Turk’s head.” The pan should not be greased. Bake forty minutes in a moderate oven. If still soft when tried with a straw, let it bake longer. When baked, turn the tin upside down on saucers to cool. Cut with a very sharp knife. The same recipe may be used for sunshine- cake by adding six of the yolks of the eggs, well beaten, after beating the whites and the sugar together. Another way : — Beat the whites of eleven eggs to a stiff froth ; have ready some flour, sifted seven times, after which measure a rounded cup- ful ; add one teaspoonful of fresh cream of tartar and sift twice. Sift one cupful of granulated sugar

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