| 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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