Ice Cream Icing for White Cake
From The new home cook book, 1896
Serves 10
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.
ICE CEEAM ICING FOE WHITE CAKE. Mrs. P. B. Ayer. Two cups of pulverized sugar boiled to a thick syrup; add three teaspoons vanilla; when cool, add the whites of two eggs well beaten, and flavored with two teaspoons of citric acid
Cook this with the app: pantry check, scaling, and the assistant.