Boiled Icing

Ingredients

• Egg whites, 2.
• Sugar, 1 cup.
• Water, 1/2 cup.

Method

1. 1

   Boil the sugar in water until it will spin a thread; then pour slowly over the well-beaten whites, beating all the while.

Nutrition per serving

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 59. The excerpt below is the record exactly as published.

Water, 1/4 cup. Sugar, 2 cups. Oil, 14 cup. Lemon juice, 1 teaspoon. Salt. Mix the flour and the starch. Add the water and the lemon juice to the sugar, and heat; boil a few minutes, and pour over the stiffly beaten whites, in which the well- beaten yolks have been folded, stirring in carefully. Then add flour and oil alternately, flavor, and bake in a medium oven. SPONGE JELLY CAKE Eggs, 5. Lemon, 1. Sugar, 1 cup. Flour, 1 cup. Beat the yolks till very thick ; add sugar gradually, then the grated rind, and two tablespoonfuls of lemon juice. Fold in one half of the whites of the eggs, beaten very stiff ; then one half of the flour, the other half of the whites, and lastly the remainder of the flour. Bake in a large dripping pan. Turn onto a cloth, trim the edges, spread CAKE 231 with the jelly, and roll up. Using the cloth makes it roll evenly. Wrap in the cloth, and set aside to cool. Care should be talcen to have a slow, even heat on the oven. If the cake is overbaked it wiU not roll well. ALMOND MACAROONS Egg whites, 5. Rind of 1 lemon. Ahnond meal, 1 scant cup. Sugar, 2 cups. Flour, 1 cup. Beat the eggs stiff; put in the sugar, and beat very stiff; add the lemon rind, grated; mix, and add the flour and almond meal. Drop onto oiled pans in pieces the size of a walnut, allowing plenty of room between. Smooth with a knife dipped in water. Bake a light brown. MARGUERITES Egg white, 1, partly beaten. Sugar, 2 tablespoons. Walnuts, chopped, l^ cup. Stir together, and spread on crackers one inch wide by three or four inches long. Bake a light brown. CRmiB COOKIES Stale cake, 1 quart. Cream, 1 cup. Eggs, 4. Molasses, 14 cup. 232 VEGETARIAN COOK BOOK Crumb the cake very fine ; add the molasses, the cream, the beaten yoLks of the eggs, and spice if desired. Seedless raisins or chopped nuts may also be used. Lastly put in the beaten whites; spread with a spoon on a greased pan, and bake. CEEAM FILLING NO. 1 Sugar, 1 scant cup. Flour, 1-3 cup. Milk, 2 cups. Eggs, 2. Vanilla. Salt. Mix the dry ingredients, add the eggs slightly beaten, gradually add the hot milk, and cook in double boiler. When cool, season with the vanilla. CEEAM FILLING NO. 2 Cream, 1 cup. Egg whites, 2. Beat the cream until stiff, and add to the well-beaten whites; sweeten, color, and flavor to taste. LEMON FILLING Eggs, 6. Sugar, 1 cup. Lemons, 2. CAKE 233 Beat the egg yolks until thick ; add the sugar, and the rind and juice of the lemons. Cook in a double boiler, stir- ring constantly until it thickens; then pour it over the beaten whites. Allow to cool before using, BOILED ICING Egg whites, 2. Sugar, 1 cup.

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