American
Chocolate Frosting III
A historical dessert recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Public domain source
Gather
Ingredients
- 2 squares Chocolate
- 1 teaspoon Butter
- 3 tablespoons Hot Water
- As needed Confectioners’ Sugar
- ¼ teaspoon Vanilla
Make it
Method
- 1
Melt chocolate over boiling water, add butter and hot water. Cool, and add sugar to make of right consistency to spread. Flavor with vanilla.
Source & rights
Where this recipe comes from
Chocolate Frosting III, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.