{"id":6328,"slug":"icing-or-frosting","title":"Icing or frosting","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one and one-half pounds of icing sugar","a pony of water or fruit juice","the whites of two eggs","melted cocoa (optional for chocolate frosting)"],"ingredients_norm":["and half pounds of icing sugar","pony of water or fruit juice","egg white","cocoa"],"steps":["Mix one and one-half pounds of icing sugar, a pony of water or fruit juice, and the whites of two eggs.","Heat over slow fire, stirring continually with a wooden spoon. Do not let it boil.","Flavor according to desire.","For chocolate frosting add a little melted cocoa."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w128:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ce25d3257e7521155b38f2afbaf6544de6d9e21a673c84fbf7b0cc919be47560","created_at":"2026-08-02T16:51:22Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/icing-or-frosting"}