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French Cream Frosting

From California Street M.E. Church cook book (1911).

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A historical recipe

California Street M.E. Church cook book, by California Street M.E. Church (San Francisco, Calif.). Ladies' Aid Society (1911).

France

Known as a French recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 3 ingredients

  1. One-half cup of sugar
  2. three tablespoonfuls water
  3. one-half teaspoonful vanilla

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. One-half cup of sugar, three tablespoonfuls water in small saucepan;
  2. stir while heating until the sugar is melted;
  3. take spoon from pan before sugar begins to boil;
  4. after boiling four minutes, add one-half teaspoonful vanilla;
  5. do not stir;
  6. set away to cool;
  7. when blood warm, beat wkh wooden spoon until thick and white;
  8. put in double boiler;
  9. melt, then spread quickly on cake.

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon
Source not stated by archive.org
Credit

From California Street M.E. Church cook book (1911), printed page 20, digitised by the Internet Archive: https://archive.org/details/californiastreet00caliiala

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.