Do I detect a note of sarcasm?
Here’s a version with honey from the July 12, 1949 edition of the Middletown (New York) Times Herald:
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Ten-Minute Honey Frosting: Measure 1 c. honey into the top of a double-boiler, and simmer over a very low heat 10 minutes. Then stir in 3/4 c. sugar, and add 2 unbeaten egg whites. While the water in the bottom of the double-boiler is boiling rapidly, beat the mixture with a rotary egg beater for 10 minutes, or until the frosting piles up high and fluffy. Add 1/2 tsp. vanilla extract, or 1/3 tsp. each of almond and vanilla. Swirl onto the cake with a spatula or broad-bladed knife. This icing will harden on the outside but will be soft and fluffy inside.
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This recipe is from the seventh page of the notebook; here’s the page in full (click to enlarge).
Click to expand a longer explanation...| In the words of the seller: I acquired this book from the great granddaughter of the woman who wrote this book back in a small Nebraska town in the 30’s. She belonged to that generation of rural housewives who worked tirelessly to make ends meet and “keep body and soul together” for their families working the farms. Later addendum: [A]fter a conversation I had with a friend’s sister who used to live in North Eastern Colorado, given the type of recipes listed we decided it might be from a small town there, i.e., Sterling or Fort Morgan. Also North Platte or Scottsbluff, Nebraska. Even Cheyenne, Wyoming. If you Google a map of Sterling, Colorado and pull back, you will see all these little towns in that tri-state area. |
Ten Minute Frosting
2 egg whites
1-1/2 c. sugar
5 Tbsp. water
1 Tbsp. light molasses
1/8 tsp. cream of tartar
1/2 tsp. vanilla
Put sugar in double boiler and beat with a rotary egg beater as it cooks seven minutes and before taking off put in the cream of tartar and vanilla. Beat till stiff.
Is a large enough batch for 2 cakes–unless you want 1 inch thick icing.
[There’s a name or word here I can’t make out–something like–Maneda?]