Chocolate Frosting

Ingredients

• 2 tablespoonfuls of Van Houten's chocolate (grated)
• 1 gill milk or cream
• ½ oz. butter
• 2 tablespoonfuls castor sugar
• 1 tablespoonful cornflour (B. and P.'s patent)
• 2 eggs

Method

1. 1

   Put the chocolate and cornflour in a basin, mix it well.

2. 2

   Beat up the yolks of the eggs and work to a cream with the sugar; now add the chocolate and cornflour; moisten with the milk or cream.

3. 3

   Whisk the whites of eggs to a stiff froth, and fold in carefully.

4. 4

   Pour the mixture into a well-buttered porcelain souffle dish or an ordinary pie dish, place it in a shallow pan containing a little boiling water, and bake in a moderately-heated oven from 15 to 20 minutes.

5. 5

   Serve the dish as soon as it leaves the oven.

Nutrition per serving

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 24. The excerpt below is the record exactly as published.

CHOCOLATE FROSTING. 2 tablespoonfuls of Van Houten's chocolate (grated) i gill milk or cream ^ oz. butter 2 tablespoonfuls castor sugar 1 tablespoonful cornflour (B. and P.'s patent) 2 eggs

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