Chocolate Jelly for Filling

Ingredients

• Two ounces chocolate
• one cup boiling water
• three-fourths of a cup of sugar
• one level tablespoonful butter
• one heaping tablespoonful cornstarch
• in one-half cup cold water
• one teaspoonful vanilla

Method

1. 1

   Shave the chocolate and add to the hot water with the sugar and butter.

2. 2

   Allow it to come slowly to boiling, stirring until smooth, then add the cornstarch and vanilla.

3. 3

   When nearly cold spread between the layers and over the top and sides.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The New century cook book (1899), page 75. The excerpt below is the record exactly as published.

Chocolate Jelly for Filling. Two ounces chocolate, one cup boiling water, three-fourths of a cup of sugar, one level tablespoonful butter, one heaping tablespoonful cornstarch in one-half cup cold water, one tea- spoonful vanilla. Shave the chocolate and add to the hot water with the sugar and butter. Allow it to come slowly to boiling, stirring until smooth, then add the cornstarch and vanilla. W nen nearly cold spread between the layers and over the top and sides. Chocolate Cake. One cup sugar, one-half cup butter, one-half cup sweet milk, two eggs, two cups flour, one teaspoon baking powder, one- half teaspoon soda, grate one-half cake of chocolate, add one- half cup of sweet milk, yolks of two eggs, two thirds cup sugar, teaspoon vanilla. Boil until it thickens; after it cools stir into the cake; add soda last. Caramel Cake. One cup of butter, two of sugar, one of sweet milk, three of flour, one-half cup corn starch, four eggs, two teaspoonfuls baking powder, two of lemon extract. Make caramel as follows: Butter the size of an egg, one pint brown sugar, one half cup milk, one-half cake of chocolate (if desired). Boil twenty min- utes (or until thick enough), and pour over cake while warm, placing the layers one upon the other. Mrs. B. F. Masters. Caramel Cake. Whites of eight eggs, two cups sugar, one cup milk, three- fourths cup butter, one and one-half teaspoons baking powder, three cups of flour. Bake in at least three layers in a moderate oven. Caramel Cream Filling. Two cups of light brown sugar, one cup sweet milk, one- half cup butter. Cream the butter well. Put sugar, milk and butter in a pan together and boil till done. Stir almost all the time and cook until it strings. Flavor with vanilla. Mrs. Carrie D. Wilson. Chocolate Cake. One-half cup butter, scant; one cup sugar; cream the butter and sugar together; two beaten eggs, two cups flour, two tea- spoons baking powder, a little salt. New Century Cook Book. 153 Filling for Cake. One cup milk; let it come to a boil and add two and one- half blocks Baker's chocolate, scraped; cook together. Take off from stove and add one cup of sugar and one tablespoon of vanilla. Chocolate Cream Cake. Dark Part. — One cup grated chocolate (unsweetened), one cup brown sugar, one-half cup sweet milk. Set on stove in pan of water but do not let boil. When dissolved set to cool. Second Part. — One cup brown sugar, one-half cup butter, one-half cup sweet milk, yolks of three eggs, two cups flour sifted five times, one teaspoonful soda sifted with flour, one teaspoonful vanilla

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