Chocolate Cream Frosting
From Cook Book (1926).
Source and licence
From Cook Book (1926), printed page 115, digitised by the Internet Archive: https://archive.org/details/bwb_P7-BUB-338
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
- three tablespoons Dutch cocoa
- one cup whipping cream
- one-half teaspoon vanilla extract
Method
- Two a scant cup sugar add three tablespoons Dutch cocoa and mix thoroughly;
- add one cup whipping cream and one-half teaspoon vanilla extract.
- Stir until well blended;
- cover and stand for one hour or longer.
- When ready to serve, beat with Dover beater until firm and use for filling and frosting for cake.
- —Mrs.
- O.
- L.
- Halsell