Skilled Chefs

The International Jewish Cook Book: ICINGS AND FILLINGS FOR CAKES


Boil two cups of maple sugar with one-half cup of boiling water until it threads from the spoon. Pour it upon the beaten whites of two eggs and beat until cold. Spread between layers and on top of cake. Do not make icings on cloudy or rainy days.

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

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