Plain Chocolate Icing
From Original White House Cookbook, 1887
Serves 6
This icing is particularly good for Chocolate Eclairs.
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 181. The excerpt below is the record exactly as published.
PLAIN CHOCOLATE ICING. Put into a shallow pan four tablespoonfuls of scraped chocolate, and place it where it will melt gradually, but not scorch ; when melted, stir in three tablespoonfuls of milk or cream and one of water; mix all well together, and add one scant teacupful of sugar
Cook this with the app: pantry check, scaling, and the assistant.