Cape May Icing

Ingredients

• cup powdered sugar
• two or three squares Baker's chocolate
• teaspoon vanilla
• pinch of powdered cinnamon
• a tablespoon boiling milk

Method

1. 1

   Beat the yolk and white of one egg, add powdered sugar, and mix well.

2. 2

   Melt chocolate over a kettle, add to the mixture with vanilla and cinnamon, then stir in boiling milk.

3. 3

   Spread at once.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 315. The excerpt below is the record exactly as published.

teaspoon vanilla or emon, ice the cake and dry in a cool oven or in the open air when weather is pleasant. Or take two cups sugar, pour over a half cup boiling water, cook until ropy ; beat whites or two eggs, stir into sugar and beat until cold ; ada flavoring extract (bitter almonds is best), and one and a half cups blanched and chopped sweet al- monds. Boiled Icing. — ^Beat white of one egg to a stiff froth ; boil one cup granulated sugar and one-half gill or lour tablespoons water till it threads when dropped from spoon. Pour in a fine stream while boiling hot, into the oeaten egg, stirring briskly all the time and con* tinue stirring the mixture in the "round and round" way, never stop- 5ing till icing is thick and cold. Flavor as liked. For Confectioner's foiled Icing J take whites of six eggs and beat to a stiff froth with half pound sifted granulated sugar. Boil another half pound sugar with a pint water (adding piece of cream tartar size of a pea) until a drop taken on the finger (first dip the finger in cold water) will juull into a fine thread by touching with the thumb. Then pour thia ICES. 375 into the whites of eggs, stirringyery swiftly to cook all alike, and lastly add six ounces sifted XXX sugar. Another method is to beat whites of four eggs with one and one-third pints powdered sugar, stir in a cup water and boil all together until thick and creamy, adding flavoring after taking from fire. For Boiled Icina Without EggSj boil a cup granulated sugar fou( or five minutes with five tablespoons milk. Stir on ice or in cool place until cold and oreamy, and wait until cake is cold before icing. Economical and preferred by some to that with eggs. Any of the above recipes' makes a nice Chocolate Idng with the addition of grated chocolate to taste. Cape May Icing. — ^To the beaten yolk and white of one egg, add cup powdered sugar, beating well together ; melt in pan over tea- kettle two or three squares Baker's chocolate, according to strength of flavor liked, add this to above with teaspoon vanifla, pinch of powdered cinnamon, and when well mixed, stirin a tablespoon boil« ing mil

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