One Minute Icing
From The Gertrude Bobbitt Circle cook book, 1948
Presented as published in 1948. 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 Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 29. The excerpt below is the record exactly as published.
1/3 cup butter Grated rind and strained juice V2 cup sugar of 2 lemons 2 large eggs Put butter, sugar, lemon juice and rind in the inner vessel of a double boiler and beat over hot water. When thoroughly beaten add the eggs well beaten and stir until the mixture thickens. Let cool. Put this between layers and cover top and sides with caramel icing. (This makes enough to put between 2 layers). Mrs. F. S. Cain 51 ONE MINUTE ICING 1 cup cocoa 2 cups sugar V2 cup butter Salt
Cook this with the app: pantry check, scaling, and the assistant.