Quality Frosting

Ingredients

• 2 cups sugar
• Few grains salt
• 3 tablespoons molasses
• 1½ teaspoon vanilla
• 1½ cup water
• 1 teaspoon lemon extract
• 2 egg whites
• 1 cup chopped nut meats

Method

1. 1

   Add sugar and molasses to water, heat, and stir until sugar dissolves.

2. 2

   Boil until mixture nearly holds its shape when tried in cold water.

3. 3

   Pour sirup slowly, while beating constantly, on egg whites beaten until stiff.

4. 4

   Beat until mixture is stiff enough to spread.

5. 5

   If mixture is not stiff enough, finish like Twice-Cooked Frosting.

6. 6

   Add remaining ingredients.

7. 7

   Pour over cake; spread with back of spoon, leaving a rough surface.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 282. The excerpt below is the record exactly as published.

1% teaspoon vanilla Few grains salt Boil sugar and coffee until sirup will spin a long thread when dropped from tip of spoon. Pour gradually, while beating con- stantly, on egg whites beaten until stiff. Beat until cool. If not stiff enough, finish like Twice-Cooked Frosting. Add coconut, vanilla, and salt. Pour on cake; spread with back of spoon, leav- ing a rough surface. QUALITY FROSTING 2 cups sugar Few grains salt 3 tablespoons molasses 2% teaspoon vanilla 1% cup water 1 teaspoon lemon extract 2 egg whites 1 cup chopped nut meats

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