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Chocolate Cream Frosting

From American cookery (1914).

Source and licence

From American cookery (1914), printed page 680, digitised by the Internet Archive: https://archive.org/details/americancookery19unse_5

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. To a scant cup of sugar add three tablespoonfuls of Dutch cocoa and mix thoroughly;
  2. then add one cup of heavy cream and one-half a teaspoonful of vanilla extract.
  3. Stir until well blended.
  4. Cover and let stand for an hour or longer.
  5. When ready to serve beat with a Dover beater until firm and use for filling and frosting cake.