Skilled Chefs

The International Jewish Cook Book: ICINGS AND FILLINGS FOR CAKES


Melt one-half pound marshmallows over hot water, cook together one cup of sugar and one-quarter cup of cold water until it threads thoroughly. Beat up the white of an egg and syrup and mix, then add to the melted marshmallows and beat until creamy and cool. Can be used for cake filling or spread between two cookies.

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

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