Ornamental Frosting I
A dish that leans on sugar and whites 3 eggs.
contains eggs
Ingredients
US
Metric
- 470 ml sugar
- 240 ml water
- Whites 3 eggs
- 1 ml tartaric acid
Steps
- Boil sugar and water until syrup when dropped from tip of spoon forms a long thread. Pour syrup gradually on beaten whites of eggs, beating constantly; then add acid and continue beating. When stiff enough to spread, put a thin coating over cake. Beat remaining frosting until cold and stiff enough to keep in shape after being forced through a pastry tube. After first coating on cake has hardened, cover with a thicker layer, and crease for cutting. If frosting is too stiff to spread smoothly, thin with a few drops of water. With a pastry bag and variety of tubes, cake may be ornamented as desired.
Nutrition (estimated, per serving)
| Calories | 516 |
|---|---|
| Protein | 0.0 g |
| Fat | 0.0 g |
| Carbs | 133.3 g |
| Fiber | 0.0 g |
| Sodium | 1 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States