Chocolate Butter Icing
From The new Albatross recipe book, 1930
This is a good topping for cakes as well as a good filling.
Presented as published in 1930. 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 The new Albatross recipe book (1930) by Spillers Limited, page 17. The excerpt below is the record exactly as published.
CHOCOLATE BUTTER’ ICING 1 oz. plain chocolate 2 oz. butter or margarine 6-8 oz. fine icing sugar A few grains salt A few drops vanilla essence A few drops coffee essence A few drops top milk (optional
Cook this with the app: pantry check, scaling, and the assistant.