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M. E. Ludwig cookbook, 1910
Page 61
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Boiled Icing- Put a cupful of sugar into a saucepan with 1/4 c. of boiling water and 1/2 tsp of cream of tartar; stir until dissolved & then let it boil [without] stirring until it threads when dropped from the spoon. Turn it in a fine stream onto the white of one egg whipped to a stiff froth. Beat the egg until the mixture becomes smooth & stiff enough to spread, but do not let it get too cold. Pour it over the cake. Vassar Fudge 2 c. granulated sugar 1/2 c. cream or rich sweet milk 2 squares of unsweetened chocolate Butter the size of an egg Vanilla flavoring Break the chocolate into small pieces. Melt all the ingredients together. Let them boil hard just for 4 min, remove from the fire & stir until thick pour into a buttered tin.
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Boiled Icing- Put a cupful of sugar into a saucepan with 1/4 c. of boiling water and 1/2 tsp of cream of tartar; stir until dissolved & then let it boil [without] stirring until it threads when dropped from the spoon. Turn it in a fine stream onto the white of one egg whipped to a stiff froth. Beat the egg until the mixture becomes smooth & stiff enough to spread, but do not let it get too cold. Pour it over the cake. Vassar Fudge 2 c. granulated sugar 1/2 c. cream or rich sweet milk 2 squares of unsweetened chocolate Butter the size of an egg Vanilla flavoring Break the chocolate into small pieces. Melt all the ingredients together. Let them boil hard just for 4 min, remove from the fire & stir until thick pour into a buttered tin.
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