Cream Chocolate Filling

Name: Cream Chocolate Filling
Yield: 2 servings
Ingredients: 1 1/2 cups of confectioner's sugar; just enough sweet cream to moisten; the whites of 2 eggs; enough grated chocolate to give a light or dark color, as desired

From The household cook book, 1902

Serves 2

Spread between and on top of layer cakes.

Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 276. The excerpt below is the record exactly as published.

CREAM CHOCOLATE FILLING.— Take 1| cups of confection- er's sugar and just enough sweet cream to moisten; mix well, set the vessel containing it in a kettle of hot water and let it come to the boiling point; then add the whites of 2 eggs beaten to a stiff froth, also enough grated chocolate to give a light or dark color, as desired

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