Japanese Frosting

Ingredients

• ¼ cup butter
• 2 egg whites
• 1½ cups sifted confectioners’ sugar
• Flavoring
• Food coloring, if desired

Method

1. 1

   Cream butter, add gradually ¼ cup sugar, beating constantly.

2. 2

   Beat egg whites until stiff and beat in gradually 1 cup sugar.

3. 3

   Combine mixtures and add enough sugar to make frosting stiff enough to hold shape.

4. 4

   Color and flavor as desired.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 283. The excerpt below is the record exactly as published.

JAPANESE FROSTING \4 cup butter 2 egg whites 1% cups sifted confectioners’ sugar Flavoring Food coloring, if desired Cream butter, add gradually 14 cup sugar, beating constantly. Beat egg whites until stiff and beat in gradually 1 cup sugar. Com- bine mixtures and add enough sugar to make frosting stiff enough to hold shape. Color and flavor as desired (see Butter Frosting p. 685). FONDANT ICING See Fondant (p. 738). Use for dipping small cakes. See Petits Fours (p. 712). “MARSHMALLOW FROSTING 1 cup Fondant (p. 738) 1 egg white, beaten until stiff V4 teaspoon vanilla Melt fondant over hot water, add egg white, and stir 2 minutes. Beat until of right consistency to spread. Delicious for chocolate cake, but never perfectly smooth. CHAPTER 47 GINGERBREADS Chicken fat (tried out and clarified) or any good cooking fat may be used in place of butter in any gingerbread recipe. To Serve as a Luncheon or Supper Bread. Bake in shallow pan and cut in squares or bake in very shallow finger-shaped individual tins or muffin tins. \, Ry \ “ Le LF Bake Gingerbread in Small Bread Stick Pans for Luncheon To Serve as a Dessert. 1. Cut in squares and put a spoonful of whipped cream on each. 2. Apple Gingerbread. Make sirup of 14 cup sugar and 4 cup water. Peel, core, and quarter tart apples and cook lightly in sirup. Arrange in buttered baking pan. Pour any gingerbread mixture over apples. Bake, cut in squares, and serve with whipped cream. 3. Cheese Gingerbread. Whip cream, fold in grated cheese to taste. Split hot gingerbread and spread cream mixture between and on top. 688 THE BOSTON COOKING-SCHOOL COOK BOOK 4. Marshmallow Gingerbread. Remove gingerbread from pan, cut in halves crosswise, and put marshmallows, cut in halves, between layers. Cut in squares and serve with whipped cream. HOT WATER GINGERBREAD YZ cup butter

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