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Maple Cream Frosting
From The farm cook & rule book, 1923
Serves 8
Presented as published in 1923. 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 farm cook & rule book (1923) by Nell Beaubien Nichols, page 59. The excerpt below is the record exactly as published.
Maple Cream Frosting Add 4 tablespoonfuls of butter and use V2 cupful of maple sugar and 1 cupful of granulated sugar and make like Cream Frosting. Creamy Cream Frosting Use % cupful of thin cream instead of milk in making Cream Frosting. Chocolate Filling 2 squares chocolate 3 tablespoonfuls milk 1 cupful powdered sugar 1 egg yolk % teaspoonful vanilla Melt the chocolate over warm water. Add the sugar and milk and stir in the beaten egg yolk. Cook over water mitil thick and 122 THE FARM COOK AND RULE BOOK creamy, stirring constantly. Cool slightly and add vanilla just before spreading. Brown Sugar Filling 2 cupfuls brown sugar 2 tablespoonfuls butter % cupful milk V2 cupful nuts Boil sugar, milk and butter until the mixture forms a soft ball when dropped in cold water. Take from the fire and beat until creamy. Add chopped nuts and mix thoroughly. Lemon Filling 3 egg yolks 2 tablespoonfuls butter
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