Steps

Make same as White Mountain Cream. This frosting, on account of the larger quantity of egg, does not stiffen so quickly as White Mountain Cream, therefore is more successfully made by the inexperienced.

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.

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Boiled Frosting

Name: Boiled Frosting
Ingredients: 1 cup sugar; ½ cup water; Whites 2 eggs; 1 teaspoon vanilla, or; ½ tablespoon lemon juice

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Ingredients

1 cup sugar
½ cup water
Whites 2 eggs
1 teaspoon vanilla, or
½ tablespoon lemon juice

Steps

Make same as White Mountain Cream. This frosting, on account of the larger quantity of egg, does not stiffen so quickly as White Mountain Cream, therefore is more successfully made by the inexperienced.

More recipes with eggs, vanilla or lemon

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.