Chocolate Filling

Ingredients

• Five cups of brown sugar
• 1 cup cream or sweet milk
• 2 squares of Baker's chocolate
• 1 tablespoon molasses
• 1 kitchen spoon butter

Method

1. 1

   Cook until it forms a ball in cold water, then pour on the beaten whites of 3 eggs, beat hard and when nearly cold ice the cake; ornament top with pecan kernels.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 158. The excerpt below is the record exactly as published.

Chocolate Filling. Five cups of brown sugar, 1 cup cream or sweet milk, 2 squares of chocolate, 1 tablespoon molasses, 1 kitchen spoon butter. Coo£ until it forms a ball in cold water, then pour on the beaten 'v^hites of 3 eggs, beat hard and when nearly cold ice the cake; ornament top with pecan kernels. Tutti-Frutti Filling. Four cups of granulated sugar, the whites of 4 eggs, 1 pound seeded raisins, % pound citron, 1 pound almonds, 14 pound figs. Moisten sugar with water and boil until it forms a ball in cold water. Have almonds blanched and cut in half, and rest of fruit chopped; reserve some of fruit to ornament cake. Pour icing on the beaten whites and fruit, stirring rapidly with an Qgg whisk; when cool spread on cake and ornament with rest of fruit. This quantity is for an unusually large cake — half the amount can be used. KENTUCKY RECEIPT BOOK. 261 Marshmallow Filling. One cup of granulated sugar, % cup of cream, % pound of marshmallows, % pound candied pineapple. Boil sugar and cream until almost candy, without stirring; then remove from fire and beat very hard. Have cherries and marshmallows chopped fine and add to filling. When cool spread on cake. Marshmallow Paste. Three-fourths cup of sugar, ^ pound of marshmallows, ^ cup milk, 2 tablespoons hot water, % teaspoon vanilla. Put sugar and milk in saucepan, heat slowly to boiling point (without stirring.) Boil 1 minute. Break marshmallows in pieces and melt in double boiler. Add hot water. Cook until mixture is smooth, then add hot syrup gradually, stirring constantly. Beat until cool. Flavor with vanilla. This may be used for both filling and frosting. Filling. Boil 2 cups granulated sugar with 2-3 cup of cream for 10 min- utes; remove from fire and beat until smooth; to 1-3 of this icing add 1 cup of grated pineapple to spread between the layers ; to rest icing add enough pineapple juice to make it of right consistency. Filling. Chop fine 1 pound of figs, boil 2^ cups of granulated sugar and 1 cup of hot water until it forms a ball in cold water; then pour over figs and stir rapidly. Spread on top and side of cake. For Frosting. One coffee cup of powdered sugar, 1 tablespoon oomstarch, 2 tablespoons of water or milk, use any flavor preferred. Mix well, as it does not require to be cooked. Use a broad knife, immersed in cold water to spread on the frosting. Chocolate Filling. One pint new milk, ^ pint sugar, yolk of 1 egg, 1 tablespoon flour, a pinch of salt, 3 squares of Baker's chocolate

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