Tutti-Frutti Icing
From The home cook book, 1905
Serves 10
Presented as published in 1905. 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 home cook book (1905) by Christine Frederick, page 165. The excerpt below is the record exactly as published.
TUTTI-FRUTTI ICING Boil a pound of sugar in a gill of water until the syrup will hair off the spoon. Take from the fire, add slowly the beaten whites of two eggs and beat all together, adding also half a pound of blanched and chopped almonds, quarter of a pound of fine raisins swelled in hot w-ater, and quarter of a pound of citron
Cook this with the app: pantry check, scaling, and the assistant.