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Chocolate Icing
From Kentucky receipt book, 1903
Serves 10
Presented as published in 1903. 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
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 159. The excerpt below is the record exactly as published.
Chocolate Icing. Two teacups of granulated sugar, % cake chocolate, lump of butter size of an egg, 1 teacup of cream, whites of 2 beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.