Quick Jam (conserve) Icing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Fruits | 1 | Servings | ||
INGREDIENTS
| 1 | Egg white, feed the yolk | |
| to your cat or dog | ||
| 1/2 | c | All fruit Conserve.. |
| suggested:Black | ||
| raspberry | ||
| Raspberry | ||
| Apricot.Cherry | ||
| 1 | pn | Salt |
INSTRUCTIONS
Heat water to boiling in the bottom of a double boiler. In the top of the double boiler, place egg white, jam and pinch of salt. Immediatly with an electric mixer begin beating mixture. When the mixture is heated and well mixed, turn off flame, leaving pan over boiling water and continue to beat. Have patience. Slowly but surely, the white will whip into stiff peaks. Spread on top of cake. NOTE: This is not a good icing to place betwen layers as it is primarily air. If you are making a two-layer cake, spread a layer of the same or a contrasting jam between layers, and top with this icing. Posted to fatfree digest by WCDancer@aol.com on May 20, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 290.7mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g