A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Beat the whites only a very little - they must not become white
Preserved exactly as written in the original source
Beat the whites a very little, they must not become white
Stir in the chocolate
Put in the sugar gradually, beating to mix it well
Modern guidance to help you succeed with this vintage recipe
This historical frosting relies on minimally beaten egg whites to create a spreadable consistency rather than a meringue. By keeping the whites liquid, they act as a binding agent that holds the sugar and chocolate in suspension, creating a smooth, glossy frosting. The powdered sugar dissolves into the egg whites without requiring heat, while the chocolate provides structure and flavor. This technique produces a dense, fudge-like frosting rather than a fluffy buttercream.
This frosting contains raw egg whites, which pose food safety risks. It should be made fresh and used immediately. Store frosted cake in the refrigerator and consume within 24 hours. This recipe is not recommended for modern use due to raw egg content - consider pasteurized egg whites if attempting.
AI-generated tips from Chef Cecil's culinary database
This frosting contains raw egg whites, which pose food safety risks. It should be made fresh and used immediately. Store frosted cake in the refrigerator and consume within 24 hours. This recipe is not recommended for modern use due to raw egg content - consider pasteurized egg whites if attempting.
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