Cooked Frosting

Name: Cooked Frosting
Ingredients: two cups and a half of sugar; two thirds of a cup of water; the whites of three eggs; the juice of one lemon

From Household hints, 1881

This is enough to put between the layers of a medium-sized cake.

Presented as published in 1881. 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 Household hints (1881) by Emma Whitcomb Babcock, page 30. The excerpt below is the record exactly as published.

Cooked frosting: Two cups and a half of sugar, two thirds of a cup of water ; boil until it candies — that is, until it will drop from the spoon in threads, or will harden in cold water ; then add the whites of three eggs beaten to a stiff froth ; stir it briskly for a few minutes until it is perfectly smooth. Add the juice of one lemon

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