Chocolate Filling

Ingredients

• the yolks of two eggs
• one-half cup cream
• one-half cup sugar
• two sections of a cake of chocolate

Method

1. 1

   Beat together and boil until thick enough to spread.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 51. The excerpt below is the record exactly as published.

one-half cup sugar, one-half cup butter, one- half cup sweet milk, one and a half cups flour, one-half teaspoonful soda dissolved in the milk : when the other mix- ture is cool stir the two together. Bake in layers, and put cooked icing between. Marble Chocolate Cake. — Two cups sugar, three fourths cup butter, three cups flour, one cup milk, four well-beaten eggs, two teaspoonfuls baking powder. Take one cup of this batter and mix with four table- spoonfuls of chocolate, dissolved in a little cream. Cover the bottom of the pan with white batter, and drop a spoonful of the 409 42 THE MODEL COOK BOOK chocolate mixture upon it in places, which will form rings ; then another layer of white and dark until all is used. Bake in a mod- erate oven. Cocoanut Cake. — Two cups sifted gran- ulated sugar, three-fourths cup butter, beaten to a cream, one cup sweet milk, whites of seven eggs, two heaping cups flour, one and one-half teaspoonfuls baking powder, one cup corn starch. Filling : Two cups sugar, one-half cup cold water. Boil together and stir into the well-beaten whites of the eggs. Beat until cold, then spread on each layer, and sprinkle each with grated cocoanut. Cream Cake. — One cup sugar, one and one-half cups flour, two teaspoonfuls baking powder. Beat two eggs until ver}^ light, put in cup and fill up with cream. Bake in layers in a quick oven. Filling: One-half cup sugar, one ^^z, one tablespoonful flour, one pint milk, small tablespoonful butter. Boil gently for a few minutes, flavor after removing from the stove. Ice Cream Cake. — One cup butter, beat- en to a cream, two cups pulverized sugar. Mix sugar and butter and beat until light, add one cup sweet milk, three full cups flour, and three teaspoonfuls baking powder; lastly add the whites of eight eggs, well beaten. Bake in layers. Almond Cake. — Whites of five eggs, two cofl"ee-cups " A " sugar, one cup sweet milk, two-thirds cup of butter, three cups flour, two teaspoonfuls baking powder, one tea- spoonful lemon extract. Cream, butter and sugar together, add milk, flour, well-beaten whites of eggs, then the baking powder. Bake in three layers. Filling : White of one ^<g% beaten stiff, one cup of sugar, one- fourth cup water. Boil water and sugar until it is brittle, when drop in cold water. Pour over the ^^'g and beat well, add one- half pound of blanched and chopped al- monds, flavored if desired. Then spread between layers. Fruit Cake.^Four eggs, one cup sugar, two cups molasses, one and one-half cups butter, one-half cup milk, one teaspoonful soda, one pound of raisins, one pound of currants, one-half pound of citron, sliced fine, one teaspoonful cinnamon, one nutmeg, 410 one teaspoonful cloves, five cups flour. Bake two and one-half hours, in a slow oven. Fruit Cake. — One pound sugar, one pound butter, one pound flour, ten eggs, one pound raisins, one-half pound currants, one-fourth pound citron, one nutmeg, one tablespoonful cinnamon, one tablespoonful ginger and allspice mixed, one tablespoon- ful vinegar, one teaspoonful soda. Bake slowly. Boiled Frosting. — Take one cup granu- lated sugar, one-half cup water, one- eighth teaspoonful cream of tartar, mix together and cook without stirring until the liquid, when dropped from a spoon, will thread. Beat the whites of two eggs. Remove the mixture from the fire, and when cool pour it slowly upon the whites of eggs, beating all the while. Continue beating until the mix- ture is a thick, creamy mass ; then spread it over the cake. Egg Frosting. — Beat the white of an ^g% until light. Then beat into it, gradu- ally, enough powdered sugar to make a soft dough. Add one-quarter teaspoonful lemon extract, or one teaspoonful lemon or orange juice, or one-quarter teaspoonful vanilla, and spread it on the cake. One tablespoonful melted chocolate, or one tablespoonful desiccated cocoanut may be mixed with it. The yolk of the ^g% may be used instead of the white to make Sun- shine Frosting. Plain Frosting. — Mix one cup sugar and a tablespoonful lemon or orange juice ; stir in enough boiling milk or water to make a soft dough. Spread it over the cake. This may be varied by adding different in- gredients as in the preceding recipes. Chocolate Filling. — Beat together the yolks of two eggs, one-half cup cream, one- half cup sugar, two sections of a cake of chocolate

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