This is a rare one so jot it down. We don’t see a lot of recipes anymore where “Brown Sugar” is the front line act. Maybe a touch added here and there but not the Head liner. Thank god for the older cookbooks and scribbled recipes I find at yard sales.
1 1/2 cups brown sugar
4 TBSP hot water
Pinch of cream of tartar
1 egg white
1 tsp vanilla (optional)
Boil the brown sugar, water, cream of tartar until it threads. Remove from stove and add very slowly to a well beaten egg. (My own personal note here— Put in a mixing bowl with a Mixer—I would add the egg slowly to the mixture, mixing well as I did it.) Flavor with vanilla if you’re using it. Beat the frosting until it’s smooth and creamy and can stand up by itself. Smooth onto cooled cakes.
This recipe came from Mary Schoopee of Mathias, Maine. Submitted to The Fannie Farmer Cookbook in 1979
The Crowin' Hen 