Marshmallow Frosting
From Soyer's standard cookery, 1912
Serves 8
This frosting is delicious for chocolate cake but will not spread perfectly smooth.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 250. The excerpt below is the record exactly as published.
Marshmallow Frosting Melt one cup white fondant, add the white of one egg beaten until stiff, and stir over the fire two minutes. Remove from range, and beat until of right consistency to spread. Flavor with one-fourth teaspoonful of water and vanilla
Cook this with the app: pantry check, scaling, and the assistant.