I'm following a VERY old recipe for icing that calls for Crisco, sugar, and scalded milk. I'm sure the recipe was written before milk was homogenized, so I'm wondering if I still have to scald "today's" milk? Any ideas out there?
I'm following a VERY old recipe for icing that calls for Crisco, sugar, and scalded milk. I'm sure the recipe was written before milk was homogenized, so I'm wondering if I still have to scald "today's" milk? Any ideas out there?
I just found your question while doing a search. I'm looking for a receipt for a glaze that uses scalded milk. Would you mind sharing the recipe? Thanks,