Mocha Icing
From Canadian cook book, 1924
To have an icing with a smooth glazed surface, use the liquid hot or heat the icing slightly over hot water.
Presented as published in 1924. 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 Canadian cook book (1924) by Nellie Lyle Pattinson, page 67. The excerpt below is the record exactly as published.
MOCHA ICING. 3 tb. butter. 1 tb. cocoa. 2 tb. strong coffee. 1 c. icing sugar or more
Cook this with the app: pantry check, scaling, and the assistant.