The Vintage Chiffon Cake Site

| Welcome | History | Before You Begin | The Original Recipe | Variations | Frostings/Icings, etc. | More Vintage Recipes | About This Site | Updates |

Frostings/Icings, etc.

Nesselrode Icing

Combine 2 egg whites, 1 1/2
cups sugar, 1/8 tsp. salt, 1/4 tsp.
cream of tartar, 1/3 cup water.
Cook over boiling water, beat-
ing constantly with rotary
beater 7 min., or until icing
peaks. Cool. Add 1 tsp. rum
flavoring, 1/4 cup chopped
drained maraschino cherries,
1/4 cup chopped nuts. Ice cake.
Strew top with 1/2 sq. choco-
late, prepared as shavings.

Source: Official print ad.