Chocolate Icing
From The encyclopædia of practical cookery, 1890
Serves 3
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 331. The excerpt below is the record exactly as published.
lib. of caster sugar and six whites of eggs into a bowl, and beat rapidly with a wooden spoon or spaddle for about ten minutes. Get 4oz. of grated common Chocolate in a pannikin on the side of the stove, and when it is melted pour it into the icing in the bowl, add 2 table-spoonfuls of vanilla extract
Cook this with the app: pantry check, scaling, and the assistant.