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ICING FOR CAKE

(German) - (Pennsylvania Germans)







Dissolve 3 cups of sugar in a cup of boiling water. Cook until it
spins a thread, about ten or twelve minutes. Take from fire and pour
over three stiffly beaten whites of eggs, then add a cup of nut meats
(blanched and chopped almonds). One cup of chopped raisins may also be
added if liked. Stir until thick and creamy. Allow cake to get cold
before icing.
One-half this recipe for icing will be sufficient for an ordinary
cake.

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ICING FOR CAKES.

Whisk half a pound of sifted white sugar, with one wine glass of
orange flower-water, and the whites of two eggs, well beaten and
strained; it must be whisked until it is quite thick and white; and
when the cake is almost cold, dip a soft camel's hair brush into it,
and cover the cake well, and set it in a cool oven to harden.

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ICING FOR CAKE. MRS. G. A. LIVINGSTON.

One cup sugar, one cup grated pineapple, one heaping teaspoon corn
starch, a pinch of salt; stir together well; add a small cup boiling
water. Set on the stove, and boil until quite thick. Let it cool
before using.

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Soft Icing For Cakes

Two cups of white sugar (teacups), three fourths cup of sweet milk, one

half a tablespoonful of washed butter. Boil for ten minutes, take off

and stir constantly till it begins to thicken, then spread immediately

over cakes. Put in flavoring to taste when you begin to stir.









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