Posted by: marthabernie | May 26, 2015

Great Grandmother’s Recipe for Confectioners’ Frosting – 1880’s or earlier

This is from a newspaper clipping that was clipped into the Dr. Price’s Cook Book that belonged to my great grandmother, Rebecca Frances Smith McMenus.  It’s very basic, but I have tried it and it’s not bad.  It does need to set, and of course, they were using fresh eggs, probably laid by the hens that morning,  so there was no worry about eating the uncooked and unrefrigerated egg white!  Confectioners sugar is powdered sugar.  Love the description of how to make this!

CONFECTIONERS’ FROSTING

For plain white frosting, stir into the white of one egg, unbeaten, enough confectioners sugar to make a thick paste which will scarcely run off the spoon.  Beat briskly for two minutes after it is well mixed, and spread onto cake.  Will be ready to cut in half an hour.


Responses

  1. That’s fascinating!

    Like


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