Chocolate Icing
From Household cookery, 1905
Presented as published in 1905. 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 Household cookery (1905) by E. Crichton, page 35. The excerpt below is the record exactly as published.
Chocolate Icing \ lb. icing sugar. 4 oz. grated chocolate or cocoa. 2 or 3 table-spoonfuls water. Method, — Put water and chocolate in a pan, warm over the fire, then stir in sugar (sifted) ; warm, and use at once. So HOUSEHOLD COOKERY Two table-spoonfuls of strong coffee added to sugar, instead of water, will make coffee icing. Royal Icing Icing sugar. A few drops of acetic acid. White of egg. Method, — Sift the sugar into a bowl; beat the whites slightly, add to the sugar, mix thoroughly ; then beat with a wooden spoon till perfectly smooth and thick, adding more sugar or egg as required. Add a few drops of acetic acid (this helps to harden the icing). Keep a damp cloth over the icing when not in use, as it very quickly hardens. Vienna Icing \ lb. icing sugar.
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