Boiled Cake Topping Recipe

Ingredients for Boiled Cake Topping

• ¾ cup of fine granulated sugar
• White of 1 egg
• 1/3 cup of water
• Grating of lemon rind or½ teaspoon vanilla extract
• 2 or 3 drops of acetic acid

Instructions

1. With the sugar and water a syrup is to be made that does not grain; thus the syrup is to be cooked in the same manner as fondant; i.e., stir the sugar and water until the sugar is melted and becomes hot, wash down the sides of the saucepan, cover and let boil three or four minutes, to dissolve any grains of sugar that remain; add two or three drops of acetic acid and let boil undisturbed to about 238 deg F., or until when the syrup is turned from the spoon spins a thread two inches in length clings from the spoon.
2. Turn the syrup in a fine stream onto the white of egg, beaten dry, beating constantly meanwhile.
3. Continue the beating, occasionally, until the frosting is cold.
4. If the frosting be cooked too much, add a little lemon juice; if when cold it runs from the cake, the syrup was not cooked long enough.
5. To remedy, put the frosting over the fire in a dish of water at just about the boiling point and beat constantly until the frosting thickens.