Plain Frosting
From The Pattern cook-book, 1890
Serves 1
This quantity will make a very deep frosting for one cake only, and will really be sufficient for two ordinary-sized cakes.
Presented as published in 1890. 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 Pattern cook-book (1890) by Butterick Publishing Company, page 239. The excerpt below is the record exactly as published.
PLAIN FROSTING. One egg (white). Eight table-spoonfuls of powdered sugar. One-half tea-spoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.