Chocolate Filling
From Cook book (Methodist church, Garland NC, 1950), 1950
Mrs. L. A. Warren, Sr.
Presented as published in 1950. 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
Nutrition per serving
2533Calories
8 gProtein
622 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories2533 kcal
Protein8 g
Carbohydrates622 g
Fiber2.3 g
Sugars618 g
Total Fat12 g
Saturated Fat6 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol2.6 mg
Sodium21 mg
Potassium196 mg
Calcium31 mg
Iron2.9 mg
Magnesium52 mg
Phosphorus67 mg
Zinc0.7 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.7 mcg
Vitamin E0.2 mg
Vitamin K2.6 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline0 mg
Caffeine14 mg
Water289 g
As published
This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 22. The excerpt below is the record exactly as published.
CHOCOLATE FILLING 3 cups sugar 4 tablespoons chocolate 1 cup water Pinch of cream of tartar Mix and cook until forms a soft ball when dropped in cold water. Whip the whites of 2 eggs until very stiff. Pour chocolate mixture over eggs, beating until creamy. Spread on cake. Mrs. L. A. Warren, Sr. BOILED ICING 2 cups sugar 1 cup hot water 1/4 teaspoon cream of tartar 2 egg whites
Cook this with the app: pantry check, scaling, and the assistant.