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Chocolate (Cup cream egg yolk teaspoon)
½ cup cream 1 egg yolk 1 teaspoon melted butter 2 cups confectioners' sugar ½ teaspoon vanilla Melt chocolate, add other ingredients, and spread on cake. One cup chopped walnuts makes a chocolate walnut frosting.
NOTE. - Confectioners' sugar varies in thickening properties. Should this frosting be too thick, dilute with a small quantity of hot water or milk. 1 cup sugar cup hot water 1 teaspoon lemon juice Boiled Frosting No. I 1 egg white teaspoon cream of tartar 1 teaspoon vanilla Boil sugar and water until it threads; pour on to the beaten egg white, pouring in a steady stream and very slowly, adding, while beating, cream of tartar, lemon juice and vanilla; stir until thick. Spread on cold cake. 1 cup sugar cup water Boiled Frosting No. 2 2 egg whites 1 tablespoon lemon juice 1 teaspoon vanilla Follow rule for cooking Boiled Frosting No. 1.
Confectioners' Frosting No. I 1 cup confectioners' sugar 1 egg white 1 teaspoon flavoring extract ½ teaspoon lemon juice Mix ingredients and beat until thick.
Confectioners' Frosting No. 2 Same ingredients as Confectioners' Frosting No. 1, omitting vanilla, and flavoring with strawberry, raspberry, Confectioners' Frosting No. 3 or orange juice. 3 tablespoons milk, cream, or boiling water confectioners' sugar flavoring extract 1 teaspoon lemon juice Add sufficient sugar to liquid to make of consistency to spread; add flavoring and use.
Caramel Frosting No. I 1 cup brown sugar + cup cream few grains salt 3 tablespoons caramelized sugar Boil sugar and cream till it begins to thread; add caramelized sugar and spread.
Caramel Frosting No. 2 2 cups brown sugar 1 cup thin cream 1 tablespoon butter few drops vanilla Mix ingredients except vanilla, and boil without stirring, until a soft ball can be formed; add vanilla. Beat until creamy. Spread.
See page 269.
This is a run of frosting formulas from the icing pages of the book, several of which are built on raw egg. The notes below cover both the hazard and the confectionery vocabulary the recipes assume you already know.
- Raw egg, never heatedThe chocolate frosting carries a whole raw yolk and Confectioners' Frosting Nos. 1 and 2 carry a raw white, and in every case the mixture is simply beaten and spread on a cold cake. Nothing reaches a temperature that would deal with Salmonella, and the frosting then sits at room temperature on the finished cake, which is the condition these organisms like best. Use a current frosting recipe instead.
- The boiled frostings are not a safe workaroundPouring thread-stage syrup onto beaten whites raises the temperature of the mass but does so unevenly and briefly, and the hand method here — a slow stream while beating — cannot be relied on to bring every part of the white to a pasteurising temperature. Modern versions of this frosting either cook the whites over a bain-marie to a measured temperature or use pasteurised whites.
- Missing chocolate quantityThe chocolate frosting opens with cream and gives no weight for the chocolate itself, though the method says to melt it first. As printed the proportions cannot be reconstructed with any confidence.
- "Until it threads"The thread stage is roughly 230-235F, when syrup lifted on a spoon falls in a fine thread rather than in drops. "A soft ball can be formed" in Caramel Frosting No. 2 is 235-240F, tested by dropping syrup into cold water.
- Caramelized sugarThis is a separate preparation the book assumes you have to hand (the page carries a cross-reference, 'See page 269'). In period usage it is granulated sugar melted and browned, then usually let down with a little hot water to make a pourable syrup, and it is used mainly for colour and flavour. Three tablespoons is doing all the caramel work in Frosting No. 1.
- Confectioners' sugar then and nowThe note about varying thickening properties reflects a period when powdered sugar varied in fineness and in whether it carried an anti-caking starch. Modern 10X sugar is more uniform and typically contains up to about three per cent cornstarch, so it behaves more predictably.
- CreamIn period usage 'thin cream' generally means a light or coffee cream, well below the fat of heavy cream, while unqualified 'cream' is richer. The distinction matters in Caramel Frosting No. 2, where fat content affects how soft the finished icing sets.
Lowney's was a Boston chocolate manufacturer, and its cook book belongs to a genre of turn-of-the-century promotional cookery books issued by food companies to teach households what to do with a branded product. The frosting pages show the American cake-icing repertoire at the moment it settled into its standard three families: uncooked confectioners' sugar icings, boiled or Italian-meringue frostings built on hot syrup and egg white, and cooked fudge-type frostings beaten to a creamy set. Cream of tartar and lemon juice make occasional appearances among the boiled frostings, the cream of tartar in No. 1 only, added while beating into the whites rather than during the boiling of the syrup. The habit of numbering variants rather than naming them, and of assuming the cook knows the thread and soft-ball stages by eye, is characteristic of household manuals written before candy thermometers were common kitchen equipment.