tag:blogger.com,1999:blog-2503994994675408248.post715816194317295803..comments2024-03-18T14:15:07.873-07:00Comments on The Food Librarian: Cake Detective - Wedding Cake Frosting from 1945The Food Librarianhttp://www.blogger.com/profile/09964596880945435097noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-2503994994675408248.post-50398407155456340142010-11-04T16:38:55.962-07:002010-11-04T16:38:55.962-07:00I'm probably waaaay too late, but i figured I&...I'm probably waaaay too late, but i figured I'd leave a comment anyhow. I googled around and came across a couple recipes that seem close to what is being described: <br /><br />White Mountain Frosting<br />1 cup sugar<br />1/3 cup boiling water<br />1 teaspoon vanilla or 1/2 tablespoon lemon juice<br />Whites 2 eggs<br /><br />Put sugar and water in saucepan, and stir to prevent sugar from adhering to saucepan; heat gradually to boiling-point, and boil without stirring until syrup will thread when dripped from tip of spoon or tines of silver fork. Pour syrup gradually on beaten white of egg, beating mixture constantly, and continue beating until of right consistency to spread; then add flavoring and pour over cake, spreading evenly with back of spoon. Crease as soon as firm. If not beaten long enough, frosting will run; if beaten too long, it will not be smooth. Frosting beaten too long may be improved by adding a few drops of lemon juice or boiling water. This frosting is soft inside and has a glossy surface."<br /><br /><br />Boiled icing<br />One cup of sugar (granulated), quarter cup of water (cold), one egg (only white, beaten stiff). Put water on sugar in a saucepan and let it boil until it threads. Then remove from fire and pour over the stiff white, beaten until it thickens. Put on the cake at once."<br /><br />These both came from this site: http://www.foodtimeline.org/foodcakes.html. It has a lot of old recipes starting from the 1800s. It's a really interesting read. Anyways, hope this helped a little.Lenahttps://www.blogger.com/profile/07125039274187126827noreply@blogger.comtag:blogger.com,1999:blog-2503994994675408248.post-21829202680387529922010-10-21T17:06:52.893-07:002010-10-21T17:06:52.893-07:00You mentioned that the icing quickly hardened afte...You mentioned that the icing quickly hardened after being poured. Do you suppose this was a thick royal icing? That's certainly pourable, and heaven knows it starts to harden quickly. Maybe dripping layers of it formed the odd ridges?Janehttps://www.blogger.com/profile/09530631702237541328noreply@blogger.comtag:blogger.com,1999:blog-2503994994675408248.post-60894373664589624722010-10-20T09:50:48.460-07:002010-10-20T09:50:48.460-07:00There is a blog called lostrecipesfound.com and th...There is a blog called lostrecipesfound.com and they will try to find this recipe for you. They seem to find everything they try to. Good luck!Pepinoreply@blogger.comtag:blogger.com,1999:blog-2503994994675408248.post-11021929506723976932010-10-08T10:27:04.890-07:002010-10-08T10:27:04.890-07:00I do hope you make another post about this...total...I do hope you make another post about this...totally looks fun.Jillhttps://www.blogger.com/profile/12662997340586020638noreply@blogger.comtag:blogger.com,1999:blog-2503994994675408248.post-55830956856041682702010-10-06T21:09:08.243-07:002010-10-06T21:09:08.243-07:00It's just so odd-- if it could be poured, the ...It's just so odd-- if it could be poured, the density of the icing wouldn't allow that kind of definition of the ripples! I'm thinking that a thinnish icing would have to be poured multiple times, perhaps 4-5 layers, to make that kind of effect. The trouble is what recipe for the icing... But I might be totally off with my guess!cnoreply@blogger.comtag:blogger.com,1999:blog-2503994994675408248.post-67919863907043314692010-10-06T21:01:42.153-07:002010-10-06T21:01:42.153-07:00I'm totally intrigued. Have you tried the Ser...I'm totally intrigued. Have you tried the SeriousEats forum with your question? If you don't have an account, it's easy to sign up-- or I'll gladly ask for you and link to your post!cnoreply@blogger.comtag:blogger.com,1999:blog-2503994994675408248.post-44258176268658253082010-10-06T11:44:02.965-07:002010-10-06T11:44:02.965-07:00http://www.homemade-dessert-recipes.com/icing-reci...http://www.homemade-dessert-recipes.com/icing-recipes.html Hope this helps find the cake that your clients Granny had!Susiehttps://www.blogger.com/profile/08290243776483615818noreply@blogger.comtag:blogger.com,1999:blog-2503994994675408248.post-28420714315894118182010-10-05T19:48:32.352-07:002010-10-05T19:48:32.352-07:00Thanks so much to Mary for taking this on & fo...Thanks so much to Mary for taking this on & for all the great suggestions! I really appreciate it!<br /><br />Anyway, I tried the under-whipped 7-min frosting idea tonight and the results were underwhelming. I think I must have under-under-whipped it, the cake should have been covered with a cold, rough base coat of something, or the frosting required some fat to give it body. Anyway, it all kind of ran together. I drizzled it carefully from high above it & it looked pretty good for a moment but very quickly it all oozed into a smooth coating.<br /><br />Tomorrow I'll try the recipe with milk & butter. Poured fondant sounds like a good idea too.Unknownhttps://www.blogger.com/profile/14851948967169890949noreply@blogger.comtag:blogger.com,1999:blog-2503994994675408248.post-7487794303956622542010-10-05T17:56:59.502-07:002010-10-05T17:56:59.502-07:00I couldn't find anything in my cookbooks :(I couldn't find anything in my cookbooks :(Annie's Dishhttps://www.blogger.com/profile/09108594708147394897noreply@blogger.comtag:blogger.com,1999:blog-2503994994675408248.post-64762848776378758222010-10-05T13:48:00.270-07:002010-10-05T13:48:00.270-07:00I have no idea but I wanted to say I {heart} you M...I have no idea but I wanted to say I {heart} you Mary for your awesomeness of a post. You're so cool!<br />xoxoDamaris @Kitchen Cornershttps://www.blogger.com/profile/12526087060203536108noreply@blogger.comtag:blogger.com,1999:blog-2503994994675408248.post-83775570607940514242010-10-05T07:34:35.592-07:002010-10-05T07:34:35.592-07:00huh, i have some old cookbooks & will look and...huh, i have some old cookbooks & will look and see what i can find.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2503994994675408248.post-36376451317812644832010-10-05T05:41:05.451-07:002010-10-05T05:41:05.451-07:00I don't know what it is off hand but I have so...I don't know what it is off hand but I have some old cookbooks from my Grandmother that I would be more than happy to look through. BTW what a sweet picture!Annie's Dishhttps://www.blogger.com/profile/09108594708147394897noreply@blogger.comtag:blogger.com,1999:blog-2503994994675408248.post-14764764295444826122010-10-05T04:30:47.214-07:002010-10-05T04:30:47.214-07:00To me it looks like icing sugar,some shortening an...To me it looks like icing sugar,some shortening and egg white frosting.CookingChinchillashttps://www.blogger.com/profile/11697437585634485785noreply@blogger.comtag:blogger.com,1999:blog-2503994994675408248.post-29704651252574510092010-10-04T20:54:09.863-07:002010-10-04T20:54:09.863-07:00Crazy- it totally looks piped.
Here's a recipe...Crazy- it totally looks piped.<br />Here's a recipe from one of my vintage cookbooks circa 1905~ maybe something similar was done, but poured over without beating at all...<br />Milk frosting- boil together 2 cups sugar, 1/3 cup milk and 1 tablespoon of butter for 10 minutes. Remove from the stove and beat until creamy. Beat in 1 teaspoon of vanilla extract.<br /><br />Or maybe it was a poured fondant?CMhttps://www.blogger.com/profile/15733007437498852557noreply@blogger.comtag:blogger.com,1999:blog-2503994994675408248.post-13258059599168597532010-10-04T20:16:40.081-07:002010-10-04T20:16:40.081-07:00Thanks everyone for the help and suggestions. As S...Thanks everyone for the help and suggestions. As Shannon says, this is one of those ultimate reference questions. I think this is a variation of the 7-minute frosting (which makes it "marshmallow-ish" (comment #7)... we'll see what else comes in - including the name of this technique! - maryThe Food Librarianhttps://www.blogger.com/profile/09964596880945435097noreply@blogger.comtag:blogger.com,1999:blog-2503994994675408248.post-72387153422061018792010-10-04T20:09:33.429-07:002010-10-04T20:09:33.429-07:00Is it me, or does it look marshmallow-ish?Is it me, or does it look marshmallow-ish?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2503994994675408248.post-26684859123075064822010-10-04T18:33:50.423-07:002010-10-04T18:33:50.423-07:00Good luck finding itGood luck finding itAnonymoushttps://www.blogger.com/profile/02637197654825767682noreply@blogger.comtag:blogger.com,1999:blog-2503994994675408248.post-88824530319494239812010-10-04T18:21:51.093-07:002010-10-04T18:21:51.093-07:00Its one of those ultimate reference questions! It ...Its one of those ultimate reference questions! It looks familiar to me but I cant think of where I have seen a cake like it before. I am going to ask my mom tonight.Shannonhttps://www.blogger.com/profile/14475499169704437708noreply@blogger.comtag:blogger.com,1999:blog-2503994994675408248.post-77479669704394664272010-10-04T17:51:23.081-07:002010-10-04T17:51:23.081-07:00My hubby the chef suggested you might try making s...My hubby the chef suggested you might try making seven minute frosting (Italian meringue) and instead of whipping it forever at the end, just pour it while hot over the top of the cake. You would also need a BIG batch of the frosting to cover that big of a cake. We'll keep researching to see what else we can find.bethhttps://www.blogger.com/profile/11716314702306678145noreply@blogger.comtag:blogger.com,1999:blog-2503994994675408248.post-42170103803234692782010-10-04T16:08:11.696-07:002010-10-04T16:08:11.696-07:00this blogger would know I researched my old cookbo...this blogger would know I researched my old cookbooks and could not find any help http://www.anniesdish.com/greydawnhttps://www.blogger.com/profile/13244481420744057288noreply@blogger.comtag:blogger.com,1999:blog-2503994994675408248.post-71499690797659239822010-10-04T14:49:31.753-07:002010-10-04T14:49:31.753-07:00This looks like it might be the icing in the pictu...This looks like it might be the icing in the picture: http://www.grouprecipes.com/44115/boiled-icing-pennsylvania-german-recipe-1915-ish.html, or perhaps this: http://allrecipes.com/Recipe/Snowy-Boiled-Icing/Detail.aspx.<br /><br />Congratulations to Phoebe's grandparents! My grandparents just celebrated their 65th anniversary this year, too.Jennoreply@blogger.comtag:blogger.com,1999:blog-2503994994675408248.post-12536627914616208302010-10-04T14:46:51.795-07:002010-10-04T14:46:51.795-07:00My paternal side of the family is VERY German. I ...My paternal side of the family is VERY German. I have a Mennonite cookbook I'll quickly look through to see if I see anything like this.Rinahttps://www.blogger.com/profile/13209460847141125783noreply@blogger.com