Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 17. One of the earliest known cookbooks by an African American author.
This historic boiled icing (also called seven-minute frosting) relies on heat to denature egg white proteins while simultaneously dissolving sugar, creating a stable foam. The constant stirring prevents the eggs from scrambling while ensuring even heat distribution. As the mixture reaches 160°F, the egg whites coagulate and trap air bubbles, while the high sugar concentration stabilizes the foam structure and prevents weeping.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
Beat the eggs a little, put them in the sugar
Let it boil until it thickens, stirring it thoroughly all the time
This icing is best used immediately while still warm and spreadable. Once applied to cake, store the frosted cake in an airtight container at room temperature for up to 2 days. This icing does not store well unfrosted and will crystallize and harden if refrigerated.
