Boiled Icing
From The new Albatross recipe book, 1930
Can be decorated with a candle and colored cake decorations.
Presented as published in 1930. 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 new Albatross recipe book (1930) by Spillers Limited, page 14. The excerpt below is the record exactly as published.
BOILED ICING: 1 cup sugar One third cup water 4 tablespoon lemon juice 1 egg white, stifly whipped
Cook this with the app: pantry check, scaling, and the assistant.