Chocolate Icing
From Six little cooks, 1910
Presented as published in 1910. 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 Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 23. The excerpt below is the record exactly as published.
CHOCOLATE ICING. Beat the whites of three eggs to a stiff froth, add half a pint of grated sweet chocolate, and half a pint pulverized (not granulated,) sugar
Cook this with the app: pantry check, scaling, and the assistant.