| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dutch | Penndutch, Cakes, Frostings | 1 | Servings |
INGREDIENTS
| 1 | c | Sugar |
| 4 | tb | Water, cold |
| 1 | Egg white, beaten | |
| 1 | ts | Vanilla |
INSTRUCTIONS
Add the water to the sugar and boil until the syrup spins a thread. Pour the hot syrup very slowly into the beaten white of egg, whipping constantly. Flavor with vanilla and spread the icing on the cake. For chocolate icing, add 2 Tbsp grated chocolate to the warm icing. To tint icing: Lemon juice will whiten icing. The grated rind of an orange will give a yellow color. Strawberry, raspberry or cranberry juice will give a pink shade. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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