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New England manuscript cookbook, ca. 1897
Page 2
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Frosting for cake To the white of one egg add 1/2 the juice of 1 lemon (or 1 teaspoon of extract) Stir in powdered suger till it is quite thick. No beating required. Boiled Frosting 1 cup gran-sugar & 4 Tablespoons cold water boil 3 or 4 min., & pour it slowly on the beaten white of one egg. Frost while warm 2 loaves. Frosting without egg- 1 cup gran. sugar 1/2 " milk Stir sugar into milk over a slow fire till it boils. Boil 5 min. without stirring, then set same pan on ice or in cold water while you stir it to a cream. Flavor to taste.
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Frosting for cake To the white of one egg add 1/2 the juice of 1 lemon (or 1 teaspoon of extract) Stir in powdered suger till it is quite thick. No beating required. Boiled Frosting 1 cup gran-sugar & 4 Tablespoons cold water boil 3 or 4 min., & pour it slowly on the beaten white of one egg. Frost while warm 2 loaves. Frosting without egg- 1 cup gran. sugar 1/2 " milk Stir sugar into milk over a slow fire till it boils. Boil 5 min. without stirring, then set same pan on ice or in cold water while you stir it to a cream. Flavor to taste.
Szathmary Culinary Manuscripts and Cookbooks
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