Confectioners’ Frosting
From Boston Cooking-School cook book, 1896
Serves 8
A most satisfactory frosting, easily and quickly made.
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 280. The excerpt below is the record exactly as published.
CONFECTIONERS’ FROSTING Boiling water, milk, or cream 14 cups confectioners’ sugar Flavoring
Cook this with the app: pantry check, scaling, and the assistant.