The Boston Cooking-School Cook Book

The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.

Home › Cake Fillings And Frostings › Orange Frosting

Orange Frosting

Grated rind 1 orange 1 teaspoon brandy 1½ teaspoon lemon juice 1 tablespoon orange juice Yolk 1 egg Confectioners' sugar Add rind to brandy and fruit juices; let stand fifteen minutes. Strain, and add gradually to yolk of egg slightly beaten. Stir in confectioners' sugar until of right consistency to spread.

Read next

← FlavoringGelatine Frosting →