Put one cup ground coffee in a coffee pot, add two cups hot
water, let stand until it draws. Put one cup granulated sugar
with five tablespoons of strong coffee in a saucepan on the stove;
let cook until it ropes. In the meantime, beat the whites of two
434
THE SWEDISH, FRENCH,
eggs to a stiff froth, add the sugar immediately, beat it very rap¬
idly, then add a little more coffee and one tablespoon brandy,
be careful not to let the frosting get too thick as then it would look
coarse and heavy.
Mocha Coffee Water Frosting
Put one cup ground coffee in a coffee pot on the stove, add two
cups hot water, let stand until it draws. Put two tablespoons
of the strong coffee✪ Mocha Coffee Water Frosting in a bowl. Sift one and a half pounds con¬
fectionery sugar two or three times, then add it very slowly — a
teaspoon at a time — beating very fast. When it gets too thick,
add a little coffee, a few drops brandy, and more sugar; repeat
this until the sugar is added and the frosting of the right consist¬
ence.
Butter Mocha Coffee Frosting
Take half cup butter, wash well in cold water, press the water
out, stir in a bowl until creamy. Add two cups sifted confec¬
tionery sugar✪ Butter Mocha Coffee Frosting, then coffee, and so on until the frosting is of the
right consistence — take care not to let it curl. If it begins to
look as if turning, add more sugar and leave the coffee out. If
the shade should not be sufficiently dark, color with a little kitchen
bouquet.
This is an excellent frosting for a butter mocha cake and for
little individual mocha cakes. Can be used for the filling as well
as for the frosting.
How to Make the Coffee
Put one cup ground coffee in a coffee pot on the stove with one
cup boiling water, let stand to draw. Then add another cup boil¬
ing water and let stand from ten to fifteen minutes. Put one and
a half cups coffee on the stove to boil, thicken with an even table¬
spoon cornstarch dissolved in a little water. Stir on ice until
cold.
Royal Frosting
Sift two cups powdered or confectionery sugar until very light.
Beat the whites of two eggs to a stiff froth. Add the sugar slowly
— beating it very creamy, then add a little lemon juice or brandy.
If wanted thinner, add a little water.
AMERICAN COOK BOOK
Boiled Maple Sugar Frosting
Take one cup granulated sugar, add half cup maple sugar
and four tablespoons water, put on the stove and cook until it
ropes. Beat the whites of two eggs to a stiff froth, into this
pour the sugar, add some lemon j uice. Beat very fast until creamy.
Color with a little caramel.
Maple Sugar Water Frosting
Put one tablespoon water in a bowl, sift two cups confectionery
sugar and add it a little at a time; stir fast. Then add some dis¬
solved maple sugar, a little lemon juice, then more sugar, and so
on until the frosting is of the right consistence. It should be very
thick, otherwise it will run on the cake. If not sufficiently brown,
color with a little caramel.
Royal Honey Frosting
Whites of two eggs, two cups powdered sugar✪ Royal Frosting, quarter cup honey.
How to Make It. Sift the powdered sugar. Beat whites of
the eggs to a stiff froth, add the sugar slowly — beating all the time.
When it begins to get thick, add a little honey, a little kitchen
bouquet, sugar; then honey, a little kitchen bouquet, lemon juice,
and so on, until well mixed. It takes from fifteen to twenty minutes
to make this frosting.
Page 629 · 7 recipe records on this page
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Put one cup ground coffee in a coffee pot, add two cups hot water, let stand until it draws. Put one cup granulated sugar with five tablespoons of strong coffee in a saucepan on the stove; let cook until it ropes. In the meantime, beat the whites of two
eggs to a stiff froth, add the sugar immediately, beat it very rapidly, then add a little more coffee and one tablespoon brandy, be careful not to let the frosting get too thick as then it would look coarse and heavy.
Mocha Coffee Water Frosting
Put one cup ground coffee in a coffee pot on the stove, add two cups hot water, let stand until it draws. Put two tablespoons of the strong coffee in a bowl. Sift one and a half pounds con¬ fectionery sugar two or three times, then add it very slowly — a teaspoon at a time — beating very fast. When it gets too thick, add a little coffee, a few drops brandy, and more sugar; repeat this until the sugar is added and the frosting of the right consistence.
Butter Mocha Coffee Frosting
Take half cup butter, wash well in cold water, press the water out, stir in a bowl until creamy. Add two cups sifted confec¬ tionery sugar, then coffee, and so on until the frosting is of the right consistence — take care not to let it curl. If it begins to look as if turning, add more sugar and leave the coffee out. If the shade should not be sufficiently dark, color with a little kitchen bouquet.
This is an excellent frosting for a butter mocha cake and for little individual mocha cakes. Can be used for the filling as well as for the frosting.
How to Make the Coffee
Put one cup ground coffee in a coffee pot on the stove with one cup boiling water, let stand to draw. Then add another cup boil¬ ing water and let stand from ten to fifteen minutes. Put one and a half cups coffee on the stove to boil, thicken with an even table¬ spoon cornstarch dissolved in a little water. Stir on ice until cold.
Royal Frosting
Sift two cups powdered or confectionery sugar until very light. Beat the whites of two eggs to a stiff froth. Add the sugar slowly — beating it very creamy, then add a little lemon juice or brandy. If wanted thinner, add a little water.
Boiled Maple Sugar Frosting
Take one cup granulated sugar, add half cup maple sugar and four tablespoons water, put on the stove and cook until it ropes. Beat the whites of two eggs to a stiff froth, into this pour the sugar, add some lemon juice. Beat very fast until creamy. Color with a little caramel.
Maple Sugar Water Frosting
Put one tablespoon water in a bowl, sift two cups confectionery sugar and add it a little at a time; stir fast. Then add some dis¬ solved maple sugar, a little lemon juice, then more sugar, and so on until the frosting is of the right consistence. It should be very thick, otherwise it will run on the cake. If not sufficiently brown, color with a little caramel.
Royal Honey Frosting
Whites of two eggs, two cups powdered sugar, quarter cup honey.
How to Make It. Sift the powdered sugar. Beat whites of the eggs to a stiff froth, add the sugar slowly — beating all the time. When it begins to get thick, add a little honey, a little kitchen bouquet, sugar; then honey, a little kitchen bouquet, lemon juice, and so on, until well mixed. It takes from fifteen to twenty minutes to make this frosting.
Records on this page
Mocha Coffee Water FrostingBoiled Mocha Coffee FrostingButter Mocha Coffee FrostingRoyal FrostingBoiled Maple Sugar FrostingMaple Sugar Water FrostingRoyal Honey Frosting