Chocolate Cream Icing
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 12
This icing can be flavored with cocoa for chocolate icing.
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 29. The excerpt below is the record exactly as published.
Chocolate cream Icing add powdered cocoa and flavor vanilla. Take one pound of white butter, one pound eight ounces of icing sugar. Rub to a cream with three whites of eggs, or four tablespoonfuls of whipped cream. Flavor maraschino or rum; color to suit
Cook this with the app: pantry check, scaling, and the assistant.