Excellent Frosting
From The white ribbon cook book, 1894
Serves 8
It hardens very quickly after it is ready to put on the cake.
Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 76. The excerpt below is the record exactly as published.
Excellent Frosting* — Boil together 1 cup granulated sugar and 4 tablespoonfuls hot water until it threads from the spoon, stirring often. Beat the white of 1 egg
Cook this with the app: pantry check, scaling, and the assistant.