Creamy Nut Icing

Ingredients

• 1/2 cup shortening
• 2-1/2 tablespoons flour
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/2 cup brown sugar
• 1/2 teaspoon vanilla
• 1/2 cup coarsely chopped nuts

Method

1. 1

   Melt shortening in pan.

2. 2

   Blend in flour and salt.

3. 3

   Stir in milk slowly.

4. 4

   Bring to a boil, stirring constantly.

5. 5

   Boil 1 minute.

6. 6

   Stir in brown sugar.

7. 7

   Remove from heat.

8. 8

   Stir in confectioners sugar.

9. 9

   Beat until consistency to spread.

10. 10

    Stir in vanilla and nuts.

Nutrition per serving

As published

This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 22. The excerpt below is the record exactly as published.

1/2 cup milk 6 marshmallows or 1-1/2 tablespoons butter 2 heaping tablespoons 2 squares chocolate marshmallow whip 1 tablespoon corn syrup Put first four ingredients into a saucepan and boil to soft ball stage, 234 degrees F. Remove from fire and stir in the marshmallows just until they dissolve. Cool and add vanilla and beat until right consistency to spread on cake. Mrs. Alden Warren. PINEAPPLE PAR FAIT FROSTING In a double boiler put 2 unbeaten egg whites, 1-1/2 cups sugar, 5 tablespoons canned pineapple juice, 1/8 teaspoon salt, 1/8 teaspoon cream of tartar. Mix well. Then place over rapidly boiling water, beat constantly with rotary egg beater until mixture holds a peak. Time about 7 minutes. Remove from fire and add 1/3 teaspoon grated lemon rind. Beat until thick enough to spread on cake. I use my electric mixer for this. Mrs. L. A. Warren, Sr. NEVER FAIL ICING 1 cup sugar 1 tablespoon vanilla 3 tablespoons water 1/4 teaspoon cream of tartar 2 egg whites Pinch of salt Put all ingredients in top of double boiler, have water boil- ing in lower part. Beat with egg beater constantly for seven minutes. Remove from fire and spread on cake. Mrs. L. A. Warren, .Sr. CHOCOLATE FILLING 3 cups sugar 4 tablespoons chocolate 1 cup water Pinch of cream of tartar Mix and cook until forms a soft ball when dropped in cold water. Whip the whites of 2 eggs until very stiff. Pour chocolate mixture over eggs, beating until creamy. Spread on cake. Mrs. L. A. Warren, Sr. BOILED ICING 2 cups sugar 1 cup hot water 1/4 teaspoon cream of tartar 2 egg whites Mix sugar, cream of tartar and hot water and cook until it spins a thread. Pour over well beaten egg whites, beating constantly until consistency to spread. Mrs. L. A. Warren, Sr. 48 CREAMY NUT ICING Melt in pan, 1/2 cup shortening, butter is best. Remove from heat. Blend in 2-1/2 tablespoons flour, 1/4 teaspoon salt. Stir in slowly, 1 /Z cup milk. Bring to a boil, stirring constantly. Boil 1 minute. (If mixture curdles icing will not be affected.) Stir on 1/2 cup brown sugar, packed in cup. Re- move from heat. Stir in 2 cups sifted confectioners sugar. Beat until consistency to spread. Stir in l/2 teaspoon vanilla and 1/2 cup coarsely chopped nuts

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