Brown Sugar Frosting

Ingredients

• Brown sugar, 1 1/2 cups
• Cream, 1/2 cup
• Butter, 1/2 tablespoon

Method

1. 1

   Cook together till soft ball is formed when a little is dropped in cold water.

2. 2

   Remove from fire and beat till ready to spread.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 26. The excerpt below is the record exactly as published.

2 Butter, 1 tablespoon. squares. Milk, 1 cup. Cream, 1 tablespoon. Vanilla. Cook sugar, chocolate, milk and cream of tartar together to the soft ball stage, add the butter and when it is melted remove from fire, beat in the cream and flavoring and beat till thick enough to pour over cake. MOCHA FILLING. Powdered sugar, 1 cup. Butter, 1 tablespoon. Cocoa, 2 tablespoons. Strong hot coffee, 2 tablespoons. Vanilla, 1 teaspoon. Mix the sugar and cocoa thoroughly. Add the butter softened, but not melted, and the coffee, well strained, and lastly the vanilla. Beat until creamy and smooth. BROWN SUGAR FROSTING. Brown sugar, l1/^ cups. Cream, % cup. Butter, y2 tablespoon. Cook together till soft ball is formed when a little is dropped in cold water. Remove from fire and beat till ready to spread. RASPBERRY AND CHOCOLATE FILLING. Raspberry jam, 1 glass. Sweet chocolate, 1 cake. Egg white, 1. Beat egg white very stiff and add gradually the raspberry jam beating constantly. Stir in sweet chocolate finely grated and when light and creamy spread between layers of cake. FIG FILLING. Figs, V2 pound. Sherry, 1 cup. Sugar, 1 cup. Mince the figs and cook with sugar and sherry till it is thick and syrupy. Spread at once. 60 CAKE AND FILLINGS COCOANUT FILLING. Powdered sugar, iy2 cups. Water, y2 cup. Grated chocolate, ^ cup. Egg whites, 2. Shredded cocoanut, 14 pound. Boil sugar, chocolate and water together till it spins a thread, then pour slowly over the stiffly beaten egg whites, beating con- stantly. Add cocoanut and spread immediately. PINEAPPLE FILLING. Grated pineapple, 1 cup. Lemon juice, 1 tablespoon. Sugar, 1/2 CUP- Confectioner's sugar. Cook pineapple and sugar for 10 minutes, add lemon juice. Remove from fire and add enough confectioner's sugar to make a firm filling. DATE FILLING. Dates, 1 pound. Sugar, 1 cup. Water, % cup. Nutmeg, % teaspoon. Lemon juice, 14 cup. Butter, 2 teaspoons. Chop dates fine and cook with sugar in the water and lemon juice till it is a thick paste. Add nutmeg and butter and beat hard for a minute. Spread while hot. CHOCOLATE FILLING. Unsweetened chocolate, 4 Sugar, 1 cup. ounces. Milk, 3 tablespoons. Egg, 1. Melt chocolate over hot water, dilute with milk and add sugar mixed with well beaten egg. Stir until thickened and spread over cake. H. E. G., Roxbury. APPLE FILLING. Egg white, 1. Sugar, 1 scant cup. Sour apple, 1. Beat egg stiff, add sugar gradually. Grate into this the apple and beat with egg beater till of consistency of whipped cream. D. C., Salem. CAKE AXD FILLINGS 61 RIPE COCOANUT FILLING. Ripe cocoanut, 1. Confectioner's sugar, 1 cup. Eggs, 2. Lemon, 1/2- Grate the cocoanut and add to it the stiffly beaten egg whites, the sugar and the juice of the lemon. Use as filling and frosting for Washington pie. Add the grated cocoanut to a cream filling and bake in a pastry shell if preferred. Mrs. G. B., Chelsea. LAYER CAKE FILLING COMBINATIONS. Filling, custard cream; frosting, chocolate and marshmallow. Filling, peaches ; frosting, white, flavored with almond. Filling, almond cream ; frosting, white, with pounded marcaroons. Filling, 2 or 3 jellies, as orange, currant and crab apple; frost- ing, white, with cubes of jelly. Fillings for 3 layer cake, lemon jelly, orange marmalade ; frost- ing, whipped cream with dots of quince jelly. Bay State. NUT FROSTING. Sugar, 1 cup. Egg white, 1. Water, 1-3 cup. Lemon flavoring. Nuts, 2 cups. Make a boiled frosting in usual manner and beat in gradually the nuts, coarsely chopped. CHOCOLATE ICING. Unsweetened chocolate, 4 Sugar, 1% cups, ounces. Water, 1 cup. Boil the sugar and water till it spins a thread. Pour slowly on to the chocolate, previously melted in a dry pan, stirring all the time. Especially good where a thin icing is desired. COFFEE ICING. Sugar, 2 cups. Strong coffee, 1 cup. Melt sugar and boil till it strings. Sot saucepan in dish of cold water until it begins to sugar around the edges, then work in coffee, mixing and blending. When it granulates spread on cake. ,".• CANDIES 63 FUDGE. Sugar, 3 cups. Unsweetened chocolate, 2 squares. Milk, 1 cup. Butter, 1 heaping tablespoon. Vanilla, 2 teaspoons. Place sugar, chocolate and milk in a saucepan over the fire and heat very slowly. The chocolate should be entirely melted before it is allowed to boil. Let boil evenly and gently for about 8 minutes, stirring occasionally. Test by dropping a little in cold water and if it forms a soft ball remove at once from the fire. Add the butter and beat it in, then add the vanilla and continue a firm even beating till it is very creamy and a slight crust is formed around the edge of the pan. Pour into buttered tins and let cool. Sister Anne. PINOCHE. Light brown sugar, 3 cups. Butter, 1 teaspoon. Milk, 1 cup. Vanilla extract, 1 teaspoon. Nut meats, 1 cup. Boil sugar and milk to the soft ball stage. Then add butter, re- move from fire, flavor and stir in the chopped nut meats. Turn out into a shallow buttered pan and mark into squares. Poll, Worcester. UNCOOKED FUDGE. Chocolate, y2 pound. Eggs, 2. Powdered sugar, 1 cup. Vanilla, 1 teaspoon. Melt chocolate, add sugar, beaten eggs and vanilla. Pour in buttered pan and cut when firm. Will keep soft a long time if well covered. B. R. S., South Weymoutk. HONEY FUDGE. White sugar, iy2 cups. Honey, 1-3 cup. Brown sugar, 1/2 CUP-

Cook this with the app: pantry check, scaling, and the assistant.