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Dessert

Ohooolatb Obeam Fbostiko

A chocolate frosting made with milk, sugar, grated chocolate, butter, and egg whites.

From an old cookbook · modernised transcription
By Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River · From a historical cookbook (Internet Archive) · 13 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 ↓

Ohooolatb Obeam Fbostiko

Ingredients

Directions

Make the cream

  1. Combine 1/2 cup milk and 2 cups granulated sugar in a saucepan. Boil vigorously for 2 minutes. Remove from heat and beat into a cream.

  2. Melt a small piece of butter and a little grated chocolate over a tea kettle (or low heat). Spread the melted mixture over the cream.

Make the frosting

  1. Whisk the whites of two eggs with 1 ½ cupfuls of powdered sugar, 6 tablespoonfuls of grated chocolate, and 1 teaspoonful of vanilla until frothy.

  2. In a saucepan, combine 6 tablespoonfuls of sugar, 2 spoonfuls of hot water, and the melted chocolate mixture. Stir over a hot fire until smooth and glossy.

  3. Beat the egg whites to a froth and add the sugar and boiled chocolate mixture.

  4. In a saucepan, combine 1/4 pound grated baker's chocolate, 1 ½ cups sugar, 1/4 cup milk, a butter‑sized piece of butter, and a piece of egg. Boil all together until it sticks but is not brittle. Flavor with vanilla.

Nutrition, whole recipe (rough)

545Calories
16 gProtein
34 gFat
43 gCarbs

Counts 6 of 8 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
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
Saucenot in our table0
Waternot in our table0

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

By Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River. 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. Chocolate + vanillatop 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. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

Eggs
Whites whip into a froth that gives the frosting lightness and body.
Granulated sugar
Sweetens the base and, boiled, helps set the frosting's texture.
Baker's chocolate
Provides the chocolate flavour and firms the frosting as it cools.
Milk
Adds moisture and softness to the sugar and chocolate mixture.

The step that matters

Boil the chocolate mixture until it sticks but is not brittle. Sugar syrup is sensitive to temperature. Boiling too little leaves the frosting runny, while boiling too long makes it hard and brittle as the sugar crystallises.

“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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