FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE MAGAZINES
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

BOILED ICING (1904)

The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)


BOILED ICING

Whites of 3 eggs,

3 cups of white sugar,

Water enough to dissolve.


Pour the water over the sugar and let it cook till it is thick, or the syrup threads when dropped from a spoon.

Beat the whites of the eggs to a stiff froth and pour the syrup over them, beating all the time.

Use any flavor desired.

When it begins to thicken, spread on cakes with a broad knife.

If the icing hardens, heat the knife through in hot water and it can be spread on perfectly smooth on top and sides.



The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/


 

RELATED RECIPES

 

  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages