Dessert
Boiled frosting for cake
Boiled frosting for cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including into a saucepan half a cupful of water and a pound of granulated sugar and let it bo.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Put into a saucepan half a cupful of water and a pound of granulated sugar and let it boil slowly.
- Set it aside until it is blood-warm, and then stir steadily until you have a smooth white cream.
- If it hardens too much before it is used set it in warm water until it softens.
Historical transcription
Source method
- 1
Put into a saucepan half a cupful of water and a pound of granulated sugar and let it boil slowly. Do not stir. When it spins a thread from the tip of a spoon dipped into it, take it from the fire. Set it aside until it is blood-warm, and then stir steadily until you have a smooth white cream. Apply it to the cake as you would any other icing. If made properly it will harden by the time it is fairly on the cake. If it hardens too much before it is used set it in warm water until it softens. Flavor it while stirring.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.