Hungarian Chocolate Frosting
From The Wilson cook book, 1941
Presented as published in 1941. 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 Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 26. The excerpt below is the record exactly as published.
Hungarian Chocolate Frosting between layers and over cake. *T his recipe has been developed with Calumet Baking Powder. If another baking powder is used, adjust the propertions as recommended by the manufacturers. HUNGARIAN CHOCOLATE FROSTING. (Using egg yolks) Combine 3 squares Baker’s Unsweetened Chocolate, melted, 11/2 cups confectioners’ sugar, and 21% tablespoons hot water; blend. Add 3 egg yolks, one at a time, beating well after each. Add 4 tablespoons butter
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