Sea Foam Frosting
Recipe No. 103 from the U.S. Army's WWII cookbook — Cakes and Cookies. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 103 from the U.S. Army’s WWII cookbook — Cakes and Cookies. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Sugar, brown — 3 pounds (3 mess kit cups)
- Water, boiling — ¾ pint (½ mess kit cup)
- Salt — ¼ ounce (½ mess kit spoon)
- Egg whites — 16 whites (⅔ No. 56 dipper)
Directions
- Combine sugar, water and salt.
- Cover and heat to boiling; boil, without stirring, to 238° or until sirup spins a long thread when dropped from a spoon.
- Beat egg whites until stiff but not dry. Pour sirup in a fine stream over beaten egg white. Continue beating until the frosting is cold and stiff enough to spread.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Sugar, brown — 3¾ oz Water, boiling — 2 tbsp Salt — a pinch Egg whites — 1¼ whites
Clean cooking utensils thoroughly before preparing sea foam frosting. If utensils are greasy, the grease will interfere with the beating of the egg whites.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 103, Cakes and Cookies. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.