Skip to main content

Chocolate Transparent Icing

From an old cookbook · modernised transcription
By Margaret Brown · From a historical cookbook (Project Gutenberg) · 2 ingredients
Jump to recipe ↓

Why it works: Chocolate and syrup are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,239 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Chocolate Transparent Icing

Ingredients

Directions

  1. Melt 3 ounces of fine chocolate with a small quantity of water in a pan over the fire, stirring constantly until it becomes soft. Dilute this with 1/2 gill of syrup and work till perfectly smooth, then add to the boiled sugar as above.

  2. * * * * *

  3. Transcriber's Notes:

  4. Obvious punctuation errors repaired. The text uses accents in the table of contents but not in the text itself. For example, text uses Glacé in the table of contents and GLACEE in the text. This was retained. Text also uses both "Italienne" and "Italien."

  5. Page v, "Canvas-Back" changed to "Canvasback" (Canvasback Duck)

  6. Page vi, "Mussles" changed to "Mussels" (Mussels, stewed)

  7. Page vii, page number added for entry "Oysters, stewed."

  8. Page vii, "Patte" changed to "Pate" (Patte la Foie Gras)

  9. Page vii, "soufflée" changed to "soufflé" (Potatoes, soufflé)

  10. Page 35, "boulion" changed to "boullion" (pints of boullion)

  11. Page 36, "Pate-la-foi-gras" changed to "Pate-la-foie-gras" (slice of Pate-la-foie-gras)

  12. Page 38, "oyters" changed to "oysters" (quart of oysters to one)

  13. Page 60, "wel lbuttered" changed to "well buttered" (cake-mould well buttered)

  14. Page 62, "smoothe" changed to "smooth" (smooth, and pour over cake)

  15. Page 87, "ligth" changed to "light" (oven to get a light)

  16. Page 90, "MUSSLES" changed to "MUSSELS" (STEWED MUSSELS)

  17. Page 92, "gridion" changed to "gridiron" (on gridiron over hot)

  18. Page 97, "will" changed to "well" (must be well covered)

By Margaret Brown. Recipe from a historical cookbook (Project Gutenberg).

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. Chocolate + syruptop 15% of all pairs
    Smell alikelow
    Cooked together1,239 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

You might also like

Chocolate CreamChocolate Cream171 recipesChocolate CookiesChocolate Cookies76 recipesChocolate FudgeChocolate Fudge55 recipesChocolate Drop CookiesChocolate Drop Cookies50 recipes