Icing

Ingredients

• Whites six eggs
• three pounds sugar
• almost one cup water

Method

1. 1

   Cook till it ropes; beat eggs stiff; pour syrup over slowly, beating all the while; after beating nicely put in one-eighth teaspoon cream tartar, flavor and beat till stiff.

2. 2

   Excellent for filling too.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 100. The excerpt below is the record exactly as published.

Icing for Filling. — Two cups sugar, whites two eggs; put sugar in saucepan with enough water to moisten; have the eggs beaten just enough to break the whites; pour the boiling 174 HOW WE COOK IN TENNESSEE. sugar on it, beating all the while. Set the bowl in a larger bowl of ice water and continue beating until it is nice and creamy; flavor with lemon. Maple Nut Frosting. — Boil one and seven-eighths cupful of powdered sugar, one cupful of maple syrup and half a cupful of thin cream together until when it is tried a soft ball may be formed in cold water. Remove from the fire, add three-quarters of a cupful of almonds finely shredded and beat until the frost- ing is of the right consistency to spread. Icing. — Five eggs, three cups sugar, one and one-half cups water; cook the sugar and water until it will harden at once when dropped in cold water. Then pour the boiling sugar on the well beaten whites and beat until stiff. Flavor with lemon or tartaric acid. — Miss Lizzie Treadwell. Icing. — Two cups sugar, seven tablespoons water; cook until it ropes, then pour over the beaten whites of three eggs, stir- ring all the time. — Miss Mary Bond. Icing. — Whites six eggs, three pounds sugar, almost one cup water

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