Gelatine Frosting

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2½ tablespoons boiling water.
  • ½ teaspoon granulated gelatine.
  • Âľ cup confectioners’ sugar.
  • ½ teaspoon vanilla.


    Dissolve gelatine in boiling water. Add sugar and flavoring and beat until of right consistency to spread. Crease in squares when slightly hardened.