- 1-1/4 c. brown sugar
- 1/4 c. white sugar
- 1/3 c. water
- 2 egg whites
- Pinch of cream of tartar
Boil the sugar and the water until it threads or forms a fairly hard ball when tried in cold water.
Beat the egg whites until stiff, adding a pinch of cream of tartar while beating. Pour the hot sirup over the egg whites and continue beating. Flavor with vanilla if desired. Beat until stiff enough to spread and, if desired, cook over boiling water as described for boiled white ICING.
Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)