Cocoanut Frosting

Name: Cocoanut Frosting
Ingredients: whites of five eggs; two cups of prepared cocoanut; powdered sugar enough to make it sufficiently stiff to spread with a knife; Flavor with extract lemon, vanilla or almond

From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894

Presented as published in 1894. 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 Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 28. The excerpt below is the record exactly as published.

Cocoanut Frosting. Beat the whites of five eggs to a stiff froth, add two cups of prepared cocoanut, and powdered sugar enough to make it sufficiently stiff to spread with a knife. Flavor with extract lemon, vanilla or almond

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