Milk Frosting
A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).
No ratings yet
A historical recipe
Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- 1-1/2 cups granulated sugar
- 1/2 cup rich milk
- 1 teaspoon butter
- 1/4 teaspoon each vanilla
Method
Say “next”, “back”, “repeat”, “ingredients” or “stop”, or ask anything about this recipe. Answers come from AI and are general cooking guidance.
- 1-1/2 cups granulated sugar.
- 1/2 cup rich milk.
- 1 teaspoon butter.
- 1/4 teaspoon each vanilla and lemon extract.
- PROCESS: Melt butter in sauce-pan;
- add sugar and milk.
- Stir constantly that sugar may not stick to saucepan, bring to boiling point and cook without stirring twelve to fourteen minutes.
- Remove from range and beat until of the consistency to spread;
- add flavoring and pour over cake, spread evenly with spatula.
- When frosting is firm, crease at once with the dull edge of a silver knife.
- When eggs are high in price, this frosting will prove very acceptable.
Plating
The plating picture will go here.
Our own image generator will draw it from this recipe's words. Pictures from the recipe's source are never copied or shown.