publication context
Cakes for Christmas (Continued from page 56)
Cakes for Christmas (Continued from page 56)
Good Housekeeping 1921-12: Vol 73 Iss 6 · Page n143 · View context source ↗
Source evidence: Cakes for Christmas (Continued from page 56)
Editorial context
A classic cooked sugar-syrup frosting from a December 1921 Good Housekeeping holiday feature on cakes. The syrup is boiled to 230° F (or the thread stage) and beaten into whipped egg whites, then held over hot water briefly to cook the whites through.
Original
Boiled Icing is the most popular perhaps. Place in a saucepan one cupful of sugar and one-fourth cupful of water, cook slowly until the sugar is dissolved, and then boil the liquid quickly, with-out stirring, until the thermometer registers 230° F. or until it spins a long thread from a fork dipped into it. Beat the whites of two eggs to a stiff, dry froth and pour the sirup over it steadily, beating all the time; then place the bowl in a pan of hot water and set it on the range for several minutes, continuing the beating to cook the egg-whites. Flavor as preferred and use the icing while it is still warm. This may be varied by the addition of melted chocolate, chopped, candied cherries, pineapple or citron or nuts or coconut; it may also be tinted in any delicate hue preferred.
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At the source
- Publication
- Good Housekeeping 1921-12: Vol 73 Iss 6
- Issue date
- Volume
- 73
- Issue
- 6
- Page / locator
- n59
- Provider record
- View the original provider record ↗
Public rights statementThis material was originally published in the United States in 1921 and is believed to be in the public domain in the United States. Source: Good Housekeeping 1921-12: Vol 73 Iss 6, 1921-12-01, page n59, via https://archive.org/details/sim_good-housekeeping_1921-12_73_6. Repastory is not affiliated with or endorsed by Good Housekeeping 1921-12: Vol 73 Iss 6 or its current owner. Rights may vary outside the United States.
Recipe
Ingredients
- 1 cupful sugar
- 1/4 cupful water
- 2 egg whites, beaten to a stiff, dry froth
- flavoring
- chocolate, melted (optional variation)
- candied cherries, chopped (optional variation)
- candied pineapple or citron, chopped (optional variation)
- nuts, optional variation
- coconut, optional variation
Directions
Place one cupful of sugar and one-fourth cupful of water in a saucepan and cook slowly until the sugar dissolves. Boil quickly without stirring until a thermometer registers 230° F. or the syrup spins a long thread from a fork. Beat the whites of two eggs to a stiff, dry froth and pour the hot syrup over them steadily while beating continuously. Place the bowl in a pan of hot water on the range for several minutes, beating continuously to cook the egg whites. Add flavoring as preferred and apply the icing while still warm. Optionally vary by folding in melted chocolate, chopped candied cherries, pineapple, citron, nuts, or coconut, or tint with delicate coloring.
- Item type
- recipe
- Yield
- Not stated
- Timing
- several minutes
- Temperature
- 230° F.
- Equipment
- saucepan; candy thermometer; fork; bowl; pan of hot water; range
Names & connections
Source context
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