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Mocha Frosting
From Lowney's cook book, 1907
Serves 4
Presented as published in 1907. 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 Lowney's cook book (1907) by Maria Willett Howard, page 108. The excerpt below is the record exactly as published.
Mocha Frosting I cup butter 2 eggs 1\ cups confectioners' sugar 1| cups scalded milk I cup flour I cup strong coffee 1 cup granulated sugar 2 squares chocolate (melted) I teaspoon salt 1 teaspoon vanilla Cream butter; add confectioners' sugar. Beat eggs; add granulated sugar, flour, salt, milk, coffee and chocolate. Cook in double boiler ten minutes; cool, flavor, and add to creamed butter. Use for filling and frosting for mocha cakes. FILLINGS Rich Chocolate Filling 5 egg yolks 3 ounces Lowney's Premium 1 cup sugar Chocolate 2 tablespoons cornstarch 2 tablespoons boiling water 2 cups milk I teaspoon salt 1 teaspoon vanilla Melt chocolate; add hot water; Mix sugar and corn- starch, add yolks of eggs and milk, and cook in double boiler until mixture thickens, stirring constantly. Add flavoring, salt and chocolate mixture. CAKE AND COOKIES; FROSTINGS AND FILLINGS 275 Simple Chocolate Filling 4 ounces Lowney's Premium 2 teaspoons butter Chocolate 1 egg 3 tablespoons milk I teaspoon salt I cup sugar 1 teaspoon vanilla, or 1 tablespoon wine Melt chocolate, add remaining ingredients except flavor- ing, and cook in double boiler until it thickens, stirring constantly. Cool and add flavoring. ^ One cup chopped nuts or one cup shredded cocoanut or one cup mixed fruit may be added to this filling. Cocoa Nougat Filling 1 cup sugar 1 egg white ^ cup water 1 cup nut meats, cut very fine ^ teaspoon cream of tartar ^ cup Lowney's Cocoa 1 teaspoon flavoring 3 tablespoons powdered sugar I teaspoon salt
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