Skilled Chefs

The International Jewish Cook Book: ICINGS AND FILLINGS FOR CAKES


One cup of sugar, one-third cup of boiling water, white of one egg beaten stiff. Pour water on sugar until dissolved, heat slowly to boiling point without stirring; boil until syrup will thread when dropped from tip of spoon; as soon as it threads, pour slowly over beaten white, then beat with heavy wire spoon until of proper consistency to spread. Flavor.

Recipe from the "The Jewish Manual" book (Free Electronic Text).

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