Boiled Icing
From Bread, cakes, and biscuits, 1902
Flavour to taste.
Presented as published in 1902. 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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 50. The excerpt below is the record exactly as published.
Boiled Icing. — Boil together |lb. caster sugar in a gill of boiling water till it will “thread” strongly, then beat the white of an egg to a stiff froth, when you add in a quarter of a teaspoonful of cream of tartar
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