White Mountain Cream

Ingredients

• 2 cups sugar
• % teaspoon cream of tartar
• 3^. cup boiling water
• Whites 2 eggs, beaten stiff and dry
• 1 teaspoon vanilla
• Few grains salt in whites of eggs
• 1/4 tablespoon lemon juice

Method

1. 1

   Put sugar in saucepan, add cream of tartar, pour on water, and stir to dissolve.

2. 2

   Heat to boiling-point, boil until it threads when dropped from spoon.

3. 3

   Pour gradually on beaten whites, continue beating until right consistency to spread.

4. 4

   Add flavoring.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 140. The excerpt below is the record exactly as published.

White Mountain Cream. 2 cups sugar. % teaspoon cream of 3^. cup boiling w^ater. tartar. Whites 2 eggs, beaten 1 teaspoon vanilla. stiff and dry. Few grains salt in whites 1/4 tablespoon lemon juice. of eggs. 316 SCIENTIFIC COOKING. Put sugar in saucepan, add cream of tartar, pour on water, and stir well to dissolve sugar as nearly as pos- sible. Heat to boiling-point. Boil without stirring until it threads when droppfed from point of spoon. Remove from fire as soon as the thread appears, and pour gradually on the well-beaten whites. Continue beating until right consistency to spread. Add flavor- ing, and spread on cake. Smooth with broad-bladed knife. If frosting is not beaten enough, it will run. If beaten too long, add a few drops of lemon juice or boiling water or cream. If candied cherries or nuts are to be used, place them on as soon as the frosting is spread. Boiled Frosting. 11^ cups sugar. Whites 2 eggs. 1/2 cup boiling water. 1 teaspoon vanilla. 14 teaspoon cream of tartar

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