{"id":7556,"slug":"unboiled-icing","title":"UNBOILED ICING","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["white of one egg","same quantity of water (measure in an egg shell)","confectioner's sugar","flavoring"],"ingredients_norm":["egg white","same quantity of water","confectioner's sugar","flavoring"],"steps":["Take the white of one egg and add to it the same quantity of water (measure in an egg shell).","Stir into this as much confectioner's sugar to make it of the right consistency to spread upon the cake.","Flavor with any flavoring desired.","You may color it as you would boiled frosting by adding fruit coloring."],"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/12350","source_ref":"pg:12350:w77:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"39ba08035dcfb45427bd43dfb0782c1ecb08e14b869c8a875897a0e13526ef87","created_at":"2026-08-02T17:02:35Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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/unboiled-icing"}