Recipe: Plain Chocolate Icing

Put into a shallow pan four tablespoonfuls of scraped chocolate, and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and one of water; mix all well together, and add one scant teacupful of sugar; boil about five minutes, and while hot, and when the CAKEs are nearly cold, spread some evenly over the surface of one of the CAKEs; put a second one on top, alternating the mixture and CAKEs; then cover top and sides, and set in a warm oven to harden. All who have tried recipe after recipe, vainly hoping to find one where the chocolate sticks to the CAKE and not to the fingers, will appreciate the above. In making those most palatable of CAKEs, “Chocolate Eclairs,” the recipe just given will be found very satisfactory.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

 

Recipe: Brown Sugar Boiled Icing

  •  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)

Recipe: For Icing Pastry

To ice pastry, which is the usual method adopted for fruit tarts and sweet dishes of pastry, put the white of an egg on a plate and with the blade of a knife beat it to a stiff froth. When the pastry is nearly baked, brush it over with this and sift over some pounded sugar; put it back into the oven to set the glaze and in a few minutes it will be done. Great care should be taken that the paste does not catch or burn in the oven, which is very liable to do after the icing is laid on.

Or make a MERINGUE by adding a tablespoonful of white sugar to the beaten white of one egg. Spread over the top and slightly brown in the oven.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Vanilla Icing

Break the white of one large egg into a bowl, and gradually beat into it one cupful of confectioners’ sugar. Beat for three minutes, add half a teaspoonful of vanilla extract, and spread thinly on the CAKEs.

Chocolate and Cocoa Recipes and Home Made
Candy Recipes, by Miss Parloa (Year 1909)

Recipe: Coffee Icing

  • 2 squares chocolate Confectioners’ sugar
  • ¼ cup boiling water ½ teaspoon vanilla

Melt chocolate, add boiling water, and mix well; add confectioners’ sugar until of right consistency to spread; add vanilla and beat well. Coffee may be used in place of water.

Better Meals for Less Money, by Mary Green (Year 1909)

Recipe: Sugar Icing

To one pound of extra refined sugar add one ounce of fine white starch; pound finely together and then sift them through gauze; then beat the whites of three eggs to a froth. The secret of success is to beat the eggs long enough, and always one way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. When all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin. Take a little of the ICING and lay it aside for ornamenting afterward. When the CAKE comes out of the oven, spread the sugar ICING smoothly over it with a knife and dry it at once in a cool oven. For ornamenting the CAKE the ICING may be tinged any color preferred. For pink, use a few drops of cochineal; for yellow, a pinch of saffron dissolved; for green, the juice of some chopped spinach. Whichever is chosen, let the coloring be first mixed with a little colorless spirit and then stirred into the white ICING until the tint is deep enough. To ornament the CAKE with it, make a cone of stiff writing paper and squeeze the colored ICING through it, so as to form leaves, beading or letters, as the case may be. It requires nicety and care to do it with success.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Carmel Icing

  •  1 1/2 c. brown sugar
  •  3/4 c. milk
  •  1/2 Tb. butter

Boil the ingredients together until a soft ball is formed when the mixture is tried in cold water. Cool and beat until of the right consistency to spread. Spread this ICING rather thin. If desired chopped nuts may be added to it while it is being beaten.

Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)