Lina Wachtelborn Meier, The Art of German Cooking and Baking… (1922)
“ Sugar, cocoa and vanilla are mixed and the cold water gradually stirred in, being careful not to take too much water because the mixture must be thick. Spread on the cake at once. If you wish, add 1⁄2 cup of blanched and chopped almonds. No. 15—VANILLA FROSTING. 1 lb. of confectionery sugar 1 tbsp. of vanilla Sufficient cream to make the frosting of proper consistency Preparation: Vanilla is added to the sugar and the cream in 1⁄2 teaspoonfuls. Take only sufficient cream to make the frosting of consistency to spread. No. 16—LEMON FROSTING. 1 lb. ”
