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Chocolate Icing

A historical recipe from A handbook of invalid cooking, by Mary A. Boland (1893).

A historical recipe

A handbook of invalid cooking: for the use of nurses in training, nurses in private practice, and others who care for the sick, by Mary A. Boland (1893). Project Gutenberg eBook #54568.

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

Source and licence

From A handbook of invalid cooking, by Mary A. Boland (1893). Digitised by Project Gutenberg, eBook #54568 (https://www.gutenberg.org/ebooks/54568). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. ½ Cup of sugar.
  2. 4 Tablespoons of water.
  3. 2 Eggs.
  4. 1 Ounce of chocolate, or 1 Tablespoon of Dutch cocoa.
  5. 1 Teaspoon of vanilla.
  6. Boil the sugar, water, and chocolate together, two minutes, to render the chocolate smooth.
  7. Then add the beaten eggs.
  8. Cook two minutes more, stirring slowly and gently.
  9. Add the vanilla just as it is taken from the fire, and use at once, as it becomes firm quickly.
  10. It is good either for icing cakes or for filling.