Powdered Sugar Cream
From The Mary Frances cook book, 1912
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 The Mary Frances cook book (1912) by Jane Eayre Fryer, page 42. The excerpt below is the record exactly as published.
f cup powdered sugar I teaspoon vanilla beaten white of 1 egg 1. Make bowl and spoon hot with boiling water. 2. "Cream" or rub butter
Cook this with the app: pantry check, scaling, and the assistant.