Chocolate Filling

Ingredients

• One and one half cups sugar
• one half cup grated chocolate
• one fourth pound butter
• one teacup cream or milk

Method

1. 1

   Let boil for twenty minutes.

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 13. The excerpt below is the record exactly as published.

chocolate filling or jelly. cx All Kinds of Fresh Spices, at Davis’ Pharmacy. “@\ RIBBON CAKE. Two cups sugar, half cup butter, four eggs, one heaping tea- spoonful Royal powder, one cup milk, three cups flour, one teaspoonful vanilla, one tablespoonful cinnamon, one cup cur- rants, one quarter pound chopped citron. Beat the butter and sugar to a cream, then add the yolks and beat thoroughly, now add vanilla and milk, then the flour. Beat the whites to a stiff froth, add to the batter, add baking powder, stir in just enough to mix. ‘Take one third of batter, add currants, chopped citron and cinnamon. Bake dark in one layer and place between the white, using a little jelly. BOILED ICING, Three cups granulated sugar dissolved in one cup of water, boil until it ropes from the spoon. Beat whites of three eggs to a stiff froth and pour very slowly over the whites, beating steadi- ly. Add juice of one lemon, and beat five minutes longer. BOILED ICING No. 2. To two cups granulated sugar, add three quarter cups water, boil it until it will rope from the spoon. Beat the whites of three eggs very stiff. When syrup is done, put in a large bowl and beat hard until it has a milky appearance. ‘Then by degrees add the white, squeeze in the juice of a lemon, continue to beat until very thick and light. 33 CARAMEL CAKE. Three eggs, one and half cups sugar, three fourths cup butter, one half cup milk, two and quarter cups flour with one and half teaspoonfuls Royal powder. Bake in jelly pans, spread with the following mixture: One pint brown sugar, butter size of an egg, half cup milk, cook until it thickens. LEMON CAKE. Two cups sugar, half cup butter, one of milk, three eggs, two teaspoonfuls Royal powder sifted in three and half cups flour. Bake in jelly tins. FILLING. One cup sugar, juice and grated rind of one lemon, one cup hot water, one heaping teaspoonful butter, two heaping tea- spoonfuls cornstarch or flour dissolved in little water, yolks of two eggs. Putin a double boiler and stir until it thickens; spread between layers. CHOCOLATE FILLING. One and one half cups sugar, one half cup grated chocolate, one fourth pound butter, one teacup cream or milk

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