Icing

Ingredients

• One pound pulverized sugar
• one tablespoon cold water
• whites of three eggs

Method

1. 1

   Combine sugar and water, then add slightly beaten egg whites.

2. 2

   Heat in a bowl over boiling water until thick.

As published

This recipe was extracted from The new home cook book (1896), page 128. The excerpt below is the record exactly as published.

ICING. The following rules should be observed where boiled icing is not used : Put the whites of your eggs in a shallow earthen dish and allow at least quarter of a pound or sixteen table- spoons of the finest white sugar for each egg. Take part of the sugar at first and sprinkle over the eggs ; beat them for about half an hour, stirring in gradually the rest of the sugar; then add the flavor. If you use the juice of a lemon, allow more sugar. Tartaric acid and lemon juice whitens icing. It may be shaded a pretty pink with straw- berry juice or cranberry syrup, or colored yellow by put- ting the juice and rind of a lemon" in a thick muslin bag and squeezing it hard into the egg and sugar. If cake is well dredged with flour after baking, and then carefully wiped before the icing is put on, it will not run and can be spread more smoothly. Put frosting on to the cake in large spoonfuls, commencing over the center; then spread it over the cake, using a large knife, dipping it occasionally in cold water. Dry the frosting on the cake in a cool, dry place. 324 THE HOME COOK BOOK. FEOSTING. Mrs. Louise Dewey. One pint of granulated sugar, moisten thoroughly with water sufficient to dissolve it when heated ; let it boil until it threads from the spoon, stirring often ; while the sugar is boiling, beat the whites of two eggs till they are firm ; then when thoroughly beaten, turn them into a deep dish, and when the sugar is boiled, turn it over the whites, beating all together rapidly until of the right consistency to spread over the cake. Flavor with lemon if preferred This is sufficient for two loaves. FEOSTI^^G FOE CAKE. Ella Guild. One cup frosting sugar, two tablespoons of water boiled together; take it off the stove and stir in the white of one egg beaten to a stiff froth ; stir all together well ; then frost your cake with it, and you will never want for a nicer frosting than this. 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. ICING. Mrs. H. P. Stowell. One pound pulverized sugar, pour over one tablespoon VALUABLE EECIPES. 325 cold water, beat whites of three eggs

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