Gelatine Frosting

Ingredients

• 1 teaspoon granulated gelatine
• J cup boiling water
• 1 tablespoon cold water
• confectioners' sugar
• 1 teaspoon vanilla

Method

1. 1

   Soak gelatine in cold water; add boiling water, stir until dissolved; add sugar until of consistency to spread.

2. 2

   Flavor and use.

Nutrition per serving

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 107. The excerpt below is the record exactly as published.

Gelatine Frosting 1 teaspoon gTanulated gelatine J cup boiling water 1 tablespoon cold water confectioners' sugar 1 teaspoon vaniUa Soak gelatine in cold water ; add boiling water, stir until dissolved ; add sugar until of consistency to spread. Flavor and use. 272 lowney's cook book Cocoanut Frosting Use rule for Fudge Frosting ; add one cup shredded cocoanut. Maple Frosting 1 cup maple sugar 1 egg white 1 cup boiling water ^ teaspoon cream of tartar Boil sugar, water and creani of tartar until thread is formed. Pour on to the beaten white, and continue beat- ing until of consistency to spread. Marshmallow Frosting 1 cup sugar J pound marshmallow ^ cup hot water white of one egg 1 teaspoon vaniUa Melt marshmallows in double boiler. Cook sugar and water until thread is formed. Pour on to the beaten white. Add melted marshmallows, flavoring, and beat until of consistency to spread. Marshmallow Nut Frosting Add one cup shredded walnuts or castanas to Marsh- mallow Frosting. Marshmallow Tutti-frutti Frosting Add one cup mixed candied fruit and nuts to Marsh- mallow J'rosting. Orange Frosting confectioners' sugar 2 egg yolks 4 tablespoons orange juice grated rind one orange 1 teaspoon lemon juice Soak rind in fruit juice one half hour; strain ; add re- maining ingredients until of consistency to spread. CAKE AND COOKIES; FROSTINGS AND FILLINGS 273 Nougat Frosting 1 cup chopped almonds 1 cup sugar 4 tablespoons sugar ^ cup boiling water 2 egg whites Brown almonds in oven. Caramelize four tablespoons sugar, add almonds, cool, and pound. Boil sugar and water until it threads, add almond powder, pour on to the beaten whites, and beat until thick enough to spread. Fig Frosting To Confectioners' Frosting No. 1 add one cup figs which have been boiled in one half cup water until tender, and chopped until fine. Wine Frosting To Boiled Frosting No. 2 add one tablespoon Madeira or sherry wine, and omit vanilla. Fondant 3 cups sugar I teaspoon cream of tartar li cups water flavoring Boil sugar and water until a soft ball can be formed. Wash sides of saucepan with moist cheese cloth, as fast as the sugar crystallizes. Pour on to marble. When it begins to harden, work with a spatula until creamy. Chill, flavor, melt, and use for frosting. Ornamental Frosting 4 egg whites confectioners' sugar 2 tablespoons lemon juice flavoring To egg whites add three tablespoons sugar. Beat five minutes, add sugar in small quantities, beating five minutes between each addition. Continue thus until frosting is stiff enough to spread. Use pastry bag and tube to decorate cake with this frosting. 274 lowney's cook book Brown Sugar Frosting 1 cup brown sugar 2 egg whites I cup water 1 tablespoon lemon juice 1 teaspoon vanilla

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