Marshmallow Icing

Ingredients

• Two cups granulated sugar
• whites of 4 eggs
• 1 teaspoon vanilla
• 2-3 cup water
• 1/2 pound marshmallows

Method

1. 1

   Boil sugar and water to 240 degrees.

2. 2

   Pour in a fine stream over beaten egg whites while beating.

3. 3

   Beat until cool and add marshmallows cut in fourths.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 60. The excerpt below is the record exactly as published.

t 1 pound marshmallows in pan inside stove to soften for few minutes, and add to icing while it is hot. Blanch *4 pound almonds and add to icing. Flavor with vanilla. PINEAPPLE FILLING. Three cups granulated sugar boiled until stringy. Beat into whites of 3 eggs well beaten. Flavor with fresh lemon. Strain 1 can grated pineapple so as not to use juice and spread between layers on icing. Use only icing on top layer. — Mrs. C. M. Cooper. WHITE ICING. One and one-half cups confectioner's sugar wet up with a sufficient quantity milk (or cream) to make the consistency of soft fudge. Beat well; add flavoring and spread on the cake. For chocolate, melt 2 squares Baker's unsweetened and beat well into white icing. Use vanilla. If too thick add more milk ; by beating it will be very smooth and will not peel off cake or become hard. FILLING. One and one-half cup confectioner's sugar, 1 egg yolk. Mix thoroughly if too thick ; add a little milk, but if too thin more sugar. Flavor with orange. 136 ICINGS AND FILLINGS BOILED ICING NO. 2. Two cups sugar, % cup hot water, ^ teaspoon cream tar- tar, whites of 2 eggs. Add cream of tartar to sugar and boil with the water until the syrup spins a thread. Do not beat whites of egg at all, but pour hot syrup into them slowly, beating all the while. Continue beating until white and thick enough to spread on cake. If it gets too hard before spreading, add one or two tablespoons cold water. — Mrs. W. B. Waddill. ALMOND FILLING. Boil 2 cups sugar and ^ cup of water till it will thread from a spoon and pour over the well-beaten whites of 3 eggs. Beat until cold and add x/2 pound almonds blanched and pounded to a paste. Flavor with rose water. COFFEE FILLING. One-half cup butter, 2 cups pulverized sugar, yolk of 1 egg, 4 teaspoons of strong coffee boiled. PINEAPPLE ICING. Mix together half a pint of grated pineapple (using juice and pulp) and half a pint of sugar; if only the canned article is available decrease the amount of sugar by one- third. Add half a teaspoonful of lemon juice and boil slowly, but steadily, until the syrup will spin a thread when dropped from the prongs of a fork. Have ready the whites of two eggs whipped to a froth ; over them pour the syrup in a fine stream, beating steadily. AVhen mixed stand the saucepans on the side of the fire for a few moments, beating hard. When the egg seems to be cooked transfer to a pan of cold water and beat slowly until the icing is thick enough to spread. — Mrs. W. D. Horner. MARSHMALLOW ICING. Two cups granulated sugar, whites of 4 eggs, 1 teaspoon ICINGS AND FILLINGS 137 vanilla, 2-3 cup water

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