Frosting

Ingredients

• whites of 2 eggs
• add 1 cup sugar
• 3 tablespoons cold water

Method

1. 1

   Beat a little, add pinch of salt and pinch of cream of tartar.

2. 2

   Beat stiff.

3. 3

   Put in a double boiler and beat for eight minutes as it cooks, or until the mixture can be raised to a point from a spoon.

4. 4

   This never fails.

Nutrition per serving

As published

This recipe was extracted from Delta Gamma cook book (1922), page 73. The excerpt below is the record exactly as published.

Frosting for Cake }/i cup cream, sweet or sour 1 teaspoon vanilla 2 squares chocolate, melted over hot water Stir powdered sugar into the cream, adding it slowly, until ahnost stiff enough to spread, then add the melted chocolate. Add sugar until stiff. Edith Foulke (Lambda Nu). Frosting 1 cup sugar pinch of salt Yi cup boiling water 1 tablespoon sugar whites of 2 eggs vanilla pinch of cream of tartar Cook the sugar and water together very slowly, without stirring. Beat whites of eggs and add one tablespoon of uncooked sugar and pinch of salt. Add one tablespoon of boiling sugar to beaten eggs and beat well. Add more gradually. Be sure the last three table- spoons of sugar syrup hairs well before adding to the beaten whites. Put the frosting in a double boiler and keep lifting carefully with a spoon. Cook until it keeps its shape when lifted with a spoon (about three or four minutes). Remove from the fire, add cream of tartar and vanilla. This makes a rich thick frosting for cake. Alcetta Gilbert Clark (Lambda Nu). 180 DELTA GAMMA COOK BOOK Lemon Filling 2 cups confectionery sugar 3 tablespoons cream Mix together and add yolks of three or four eggs. Flavor with lemon. Cora Harmon (Pi). Lemon Filling grated rind and juice of 1 lemon 1 egg 1 cup sugar Beat well and cook in double boiler untU done. Beat until thick enough to spread. Katharine F. Herrmann (Alpha Beta). Mocha Frosting 2 cups .powdered sugar 8 teaspoons cocoa 3^ cup oleomargarine 3 tablespoons hot coffee Stir and put on cake. Grace Conners Nelson (Lambda Nu). Mocha Icing a piece of butter the size of an egg 1 tablespoon cocoa Mix the cocoa and butter together. Then add: 2 tablespoons cold coffee 1 teaspoon vanilla 2 cups confectioner's sugar Gladys Gary (Eta). Marshmallow Filling 3 cups sugar 1 cup water 3 tablespoons corn syrup Mix and cook until it makes a soft ball in cold water. Remove from fire and beat slowly into stiffly beaten whites of three eggs. Add one cup of marshmallows, chopped fine, one cup chopped pecans and one teaspoon vanilla. Beat until cool and creamy. Eva Webb Dodd (Founder). CAKE FROSTINGS 181 Marshmallow Icing 2 cups sugar 1 cup water Cook until it threads. Pour over the well beaten whites of two eggs. Add one-half pound marshmallows and beat well. Spread between and over layers. Louise Riggs (Theta). Pecan Frosting 1 cup cream, sour or sweet 1 cup pecans, cut up 1 cup sugar Boil together until thick. Put whole pecans over top layer, aside from those chopped up and boiled with the mixture. Gladys Huffman (Pi). Snow Balls Cut pieces of pound cake about two inches square. Dip into stiffly beaten white of egg and dip in cocoanut. Alta Stevenson (Eta). Frosting whites of 2 eggs Beat a httle, add pinch of salt and pinch of cream of tartar. Beat stiff. add 1 cup sugar 3 tablespoons cold water

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