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The 1918 Fanny Farmer Cookbook
2
4
Boiled Frosting
cup sugar
/2 cup
water
Whites 2
eggs
1
1
1
teaspoon
vanilla, or
1
/2 tablespoon lemon
juice
Make same as White Mountain Cream. This frosting, on account of the larger quantity of egg,
does not stiffen so quickly as White Mountain Cream, therefore is more successfully made by
the inexperienced.
2
5
Boiled Chocolate Frosting
To White Mountain Cream or Boiled Frosting add one and one half squares melted chocolate
as
soon as syrup is added to whites of eggs.
2
2
6
Brown Frosting
Make same as Boiled Frosting, using brown sugar in place of white sugar.
7
Maple Sugar Frosting
1
lb. soft
maple sugar
1
/2 cup
boiling water
Whites 2
eggs
Break sugar in small pieces, put in saucepan with boiling water, and stir occasionally until
is dissolved. Boil without stirring until syrup will thread when dropped from tip of spoon.
syrup gradually on beaten whites, beating mixture constantly, and continue beating until of
consistency to spread.
sugar
Pour
right
Chapter XXXII − CAKE FILLINGS AND FROSTINGS
620
Page
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