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Dessert

Chocolate Filling and Frosting

A chocolate filling and frosting made with sugar, milk, butter, powdered sugar, vanilla, chocolate, flour, and egg.

From an old cookbook · modernised transcription
By North End Club (Chicago, Ill.) · From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Chocolate Filling and Frosting

Ingredients

Directions

Make the custard

  1. Mix ½ cup of flour with ½ cup of sugar (scant).

  2. Add 1 egg and beat thoroughly.

  3. Stir into 1 cup of scalded milk and cook 10 minutes, stirring occasionally.

  4. Set aside to become cool.

Finish and spread

  1. Wash 1 cup of butter and beat into it 1 cupful powdered sugar.

  2. Add to the first mixture with 1 teaspoonful of vanilla and ½ square of melted chocolate.

  3. Spread when cool.

Nutrition, whole recipe (rough)

1000Calories
29 gProtein
35 gFat
138 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By North End Club (Chicago, Ill.). Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Vanilla + chocolatetop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Thickens the cooked mixture and gives the filling body and structure.
Egg
Thickens and enriches the cooked custard as its proteins set with heat.
Milk
Provides the liquid that the flour starch cooks into a smooth, thick custard.
Butter
Adds fat for a rich, smooth, creamy texture in the frosting.
Sugar
Sweetens the filling and helps give the frosting a smooth texture.
Chocolate
Adds chocolate flavour and colour to the filling and frosting.

The step that matters

Let the custard cool completely before adding the butter. Warm custard melts the butter and can make the mixture greasy, loose, or separated. Cooling first lets the butter whip into a smooth, stable frosting.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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