Chocolate Boiled Icing without Eggs
From Cooking for profit, 1886
Serves 2
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 219. The excerpt below is the record exactly as published.
Chocolate Boiled Icing without Eggs. I pound sugar — 2 cups. 54 teacup water. 4 ounces common chocolate, grated — I cup. Boil all together almost to candy point, flavor with vanilla when partly cooled, beat a short time, spread over the cake. 7C6— Boiled Icing, That Will Not Break. i^ cups sugar. 4 tablespoons water. 2 whites of eggs. 708— C»:ocolate Icing Not BoilpH 1 pound sugar
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