Frosting for Mocha Cakes
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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 A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 94. The excerpt below is the record exactly as published.
Frosting for Mocha Cakes Ingredients : % c. butter i c. powdered sugar Method : Cream the butter and add the sugar. Add i c. cream filling (cooled). Add \ tsp. vanilla, i| oz. melted chocolate.
Cook this with the app: pantry check, scaling, and the assistant.