Icing or Frosting Cakes
From The Common sense recipe book, 1898
Presented as published in 1898. 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 Common sense recipe book (1898) by Sarah Allen, page 95. The excerpt below is the record exactly as published.
Icing or Frosting Cakes EK PROS TENGE PO Ka Ae le To the whites of two eggs whipped to a stiff froth, add pul- verized sugar to make enough to spread with a knife; flavor to suit the taste. A tablespoonful of ‘““White Moss” cocoanut im- proves it and will be found to set quicker. A few drops of cake coloring
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