egg-whip

My sugar/whites mixture doubles in size but stays at the equivalent of “ribbon” stage of egg-whip – thick but liquid, no matter how long I whip it.

project wedding cake: swiss buttercream | smitten kitchen 2008

Add salt to eggs and beat in a large shallow dish with fork or egg-whip until stiff and flaky and dish can be turned upside down.

Chocolate and Cocoa Recipes and Home Made Candy Recipes Maria Parloa 1876

At the end of three quarters of an hour stir together over the fire in a large sauce-pan one ounce each of butter and flour, (cost two cents,) and when they are nicely browned, gradually add, and mix with an egg-whip or large fork, a pint of the boiling soup.

Twenty-Five Cent Dinners for Families of Six Juliet Corson 1869