Here’s the recipe. I’ve never used it…but I can’t see how it could present any problems…pretty basic.
Flat icing (for coffee cakes, sweet rolls, etc)
4 lbs (2000 g) confectioner’s sugar
12 ounces (375 ml) Hot water
4 ounces (125 g) Corn syrup
.5 ounces (15 g) vanilla extract
Mix all ingredients together until smooth. To use, place the desired ammount in the top of a double boiler and over simmering water warm the icint to 100 degrees F (38 degrees C). Apply warm.
There is a note at the beginning of this book that when measuring ingredients, you need to be consistant in either using all metric or all English system…since the conversions are not exact but the recipe will be correct if either system is used (did I say that clearly?)
Hope this helps.