Orange Frosting

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • Grated rind 1 orange.
  • 1 teaspoon brandy.
  • ½ 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.