Frosting
From The new home cook book, 1896
Serves 10
This is sufficient for two loaves.
Presented as published in 1896. 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 new home cook book (1896), page 128. The excerpt below is the record exactly as published.
frosting on to the cake in large spoonfuls, commencing over the center; then spread it over the cake, using a large knife, dipping it occasionally in cold water. Dry the frosting on the cake in a cool, dry place. 324 THE HOME COOK BOOK. FEOSTING. Mrs. Louise Dewey. One pint of granulated sugar, moisten thoroughly with water sufficient to dissolve it when heated ; let it boil until it threads from the spoon, stirring often ; while the sugar is boiling, beat the whites of two eggs till they are firm ; then when thoroughly beaten, turn them into a deep dish, and when the sugar is boiled, turn it over the whites, beating all together rapidly until of the right consistency to spread over the cake. Flavor with lemon if preferred
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