Uncooked Icing

Ingredients

• one-half cup powdered sugar
• a teaspoon vanilla
• a little milk

Method

1. 1

   Mix into a paste and spread on cake.

Nutrition per serving

As published

This recipe was extracted from Council cook book (1908), page 48. The excerpt below is the record exactly as published.

Uncooked Icing, One-half cup powdered sugar, wet with a tea- spoon vanilla and a little milk. Mix into a paste and spread on cake. Plain Frosting. One cup confectioners' sugar; to this add some liquid, either milk or water, to make it the right consistency; flavor with vanilla. Instead of the water or milk, orange juice can be used. A little of the rind must be added. Lemon juice can be sub- stituted in place of vanilla. Chocolate melted over hot water and added to the sugar and water makes a nice chocolate icing; flavor with vanilla. Boiled Icing. One cup sugar, one-third cup boiling water, white of one &gg beaten stiff. Pour water on sugar until dissolved, heat slowly to boiling point without stirring, boil until, syrup will thread when dropped from tip of spoon ; as soon as it threads, pour slowly Wr DriDCDTC! 2847 CALIFORNIA STREET . r . KUDtK 1 a p^„„, WEST 89, Purveyors of Fine Meats CAKES 145 2 over beaten white, then beat with heavy wire spoon until proper consistency to spread. Flavor. Caramel Frosting. Two-thirds cup sugar, two-thirds cup milk, one teaspoon butter, two squares chocolate, one-half tea- spoon vanilla. Mix the sugar, milk, and butter. Place on the, stove, and when the mixture begins to boil add the melted chocolate. Boil fifteen minutes. Marshmallow Paste. Boil for six minutes three-fourths cup 9Ugar with one-fourth cup milk, melt four ounces marsh- mallows with two tablespoons hot water, combine the two mixtures, and add one-half teaspoon vanilla

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