Coffee Frosting
From Blue Ribbon cook book, 1905
Presented as published in 1905. 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 Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 51. The excerpt below is the record exactly as published.
cream of tartar and water together until it forms a rather firm ball when tested in cold water, 242 to 244 degrees F. Do not stir after sugar is dissolved. Let cool a trifle so that it will not be boiling when poured slowly over the stiffly beaten egg whites. Beat constantly, and continue until mixture holds its shape. Add vanilla. This will keep several days in a covered jar. If necessary soften with boiling water. Chocolate Frosting—Follow above recipe, and add 3 squares melted, unsweetened chocolate, after all the syrup has been poured on the egg whites. Coffee Frosting—Substitute 14 cup very strong Blue Ribbon coffee for the water in Boiled Frosting, No. 2. Milk Frosting—Boil together 1 cup sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.