A historical sauce from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
place on stove and boil until threads
take off fire and add one-half cup brown sugar
beat up good and pour into beaten white of an egg
then add flavoring
Modern guidance to help you succeed with this vintage recipe
This frosting relies on the thread stage (230-235°F) of sugar syrup cooking, where dissolved sugar molecules align to form visible threads when dripped from a spoon. The hot syrup cooks the egg white proteins as they're beaten together, creating a stable, glossy meringue-based frosting. Adding brown sugar off-heat prevents overcooking while incorporating molasses flavor and creating a smooth, spreadable texture through the mechanical action of beating.
This frosting is best used immediately while still warm and pourable. It will set as it cools on the cake and should not be stored separately. Once applied to cake, store the frosted cake covered at room temperature for up to 2 days.
AI-generated tips from Chef Cecil's culinary database
This frosting is best used immediately while still warm and pourable. It will set as it cools on the cake and should not be stored separately. Once applied to cake, store the frosted cake covered at room temperature for up to 2 days.
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