The Times Picayune Publishing Company

Frosting

Glace Neigeuse

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • The Whites of 2 Eggs
  • 2 Cupfuls of Pulverized Sugar
  • 3 Tablespoonful

Method

Take the whites of two eggs, two cups of pulverized sugar, and corn starch. Blend the corn starch with a little milk to make a thick paste, add the whites of the eggs, beaten light, and the pulverized sugar. Beat all to a stiff froth. Frost the Cake while hot.