Nut Caramel Frosting

Ingredients

• Two and a half cups of brown sugar
• two teaspoonfuls of vanilla
• half a cup of white sugar
• whites of four eggs
• half a cup of English walnut meats, broken in pieces

Method

1. 1

   Boil sugar and water as for white mountain cream.

2. 2

   Pour gradually, while beating constantly, on beaten whites of eggs, and continue the beating until mixture is nearly cooked.

3. 3

   Set pan containing mixture in pan of boiling water, and cook over range, stirring constantly, until mixture becomes granular around edge of pan.

4. 4

   Remove from pan of hot water and beat, using a spoon, until mixture will hold its shape.

5. 5

   Add nuts and vanilla, pour on cake, and spread with back of spoon, leaving a rough surface.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 249. The excerpt below is the record exactly as published.

Nut Caramel Frosting. Two and a half cups of brown sugar, two teaspoonfuls of vanilla, half a cup of white sugar, whites of four eggs, half a cup of English walnut meats, broken in pieces

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