Back to Recipes
Frosting or Icing
A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). A little lemon juice, or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy. The flavors mostly used are lemon, vanilla, almond, rose, chocolate and orange. If you wish to ornament with figures or flowers, make up rather more icing, keep about one-third out until that on the cake is covered.
✨ Vintage Recipe
View source details
UpdatedLast updated
Original Historical Recipe
Preserved exactly as written in the original source
Original Ingredients
- eggs (white of one egg)
- one small teacupful of powdered sugar
- little lemon juice or half a teaspoonful of tartaric acid (optional)
Original Instructions
- 1
In the first place, the eggs should be cold, and the platter on which they are to be beaten also cold.
- 2
Allow, for the white of one egg, one small teacupful of powdered sugar.
- 3
Break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up.
Community Notes
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
