Egg Frosting
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
Presented as published in 1901. 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 The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 53. The excerpt below is the record exactly as published.
Egg Frosting. — Beat the white of an ^g% until light. Then beat into it, gradu- ally, enough powdered sugar to make a soft dough. Add one-quarter teaspoonful lemon extract, or one teaspoonful lemon or orange juice, or one-quarter teaspoonful vanilla
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