Chocolate Filling, No. I

Ingredients

• One-half cupful of grated chocolate
• One-half cupful of milk
• One cupful of brown sugar
• Two tea-spoonfuls of vanilla
• One-half tea-spoonful of butter

Method

1. 1

   Place the milk and chocolate together in a saucepan on the fire, and stir until the whole is thick and creamy; then add the sugar, stir until smooth, and cook two minutes.

2. 2

   Add the butter, remove from the fire, and add the vanilla; use when slightly cooled.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 238. The excerpt below is the record exactly as published.

CHOCOLATE FILLING, NO. I. One-half cupful of grated chocolate. 9ne-half cupful of milk. One cupful of brown sugar. Two tea-spoonfuls of vanilla. One-half tea-spoonful of butter. Place the milk and chocolate together in a saucepan on the fire, and stir until the whole is thick and creamy ; then add the sugar, stir until smooth, and cook two mm- utes. Add the butter, remove from the fire, and add the vanilla ; use when slightly cooled. For the top of the cake either use a plain frosting, or else apportion the filling so there will be enough left to cover the top. Return this portion to the fire, and cook until it is thick, stirring every minute ; then spread it on the top, smoothing it down with a knife wet in hot water. CHOCOLATE* FILLING, NO. 2. One-half cupful of grated chocolate. One-half cupful of milk

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