Frosted Fruits

Ingredients

• whites of two eggs
• a half pound fine granulated sugar
• one tablespoon water
• a dessert-spoon powdered sugar

Method

1. 1

   Whip whites of two eggs and stir in a half pound fine granulated sugar, beating for fifteen minutes.

2. 2

   Prepare fruits by skinning and removing pith, dip into the frosting until coated, and let dry.

3. 3

   For peaches, rub off fuzz and frost similarly.

4. 4

   Serve heaped on a dish with green leaves.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 253. The excerpt below is the record exactly as published.

Frosted Fruits, — Most all fruits can be thus treated and make a delicious dessert. Whip whites of two eggs and stir in a half pound fine granulated sugar, beating fifteen minutes. Prepare Frostm Oranges by skinning oranges, removing as much of the white pith as possi- ble, without breaking them, passing a thread through the center of each, dip them into the irosting until thorougmy coated, and then tie them to a stick ; place the stick across the oven and let the balls remain until thoroughly dry, when they will have the appear- ance of balls of ice. Care must oe taken not to have the oven so hot as to brown them. Send to table heaped on dish with green leaves around. A very pretty dessert or supper dish. Or the oranges may be peeled ana divided into sections, removing as much pith as possible, whip together on a plate with a knife or fork white of one egg and four tablespoons water, add a dessert-spoon powder- ed sugar, mix all thoroughly and strain through a sieve mto an* other plate ; dip the fruit into these, roll carefully in sifted powdered sugar and place on a sieve to dry. Or some use the stiffly-whipped whites of two eggs with one tablespoon water

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