Frosting or Icing (Boiled)
From The national course in home economics, 1917
Serves 8
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 157. The excerpt below is the record exactly as published.
FROSTING OR ICINQ (BOILED). Two cups of sugar and water to moisten. Let stand till it dissolves; boil slowly without stirring until it threads from the spoon. Beat the whites of two eggs to a stiff froth, when syrup is slightly cooled, stir in gradually, and beat until cold; season to taste with vanilla, lemon or what you prefer
Cook this with the app: pantry check, scaling, and the assistant.