Dessert
Filling for Mocha cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Thicken a cupful of scalding milk with a tablespoonful of cornstarch wet with a little cold milk.
- Stir over the fire until smooth, then pour gradually on the yolks of three eggs that have been beaten light with a half cupful of sugar.
- Stir over the fire for three minutes, and set aside until almost cold, when beat in a gill of strong black coffee.
Historical transcription
Source method
- 1
Thicken a cupful of scalding milk with a tablespoonful of cornstarch wet with a little cold milk. Stir over the fire until smooth, then pour gradually on the yolks of three eggs that have been beaten light with a half cupful of sugar. Stir over the fire for three minutes, and set aside until almost cold, when beat in a gill of strong black coffee. Spread upon the cake layers.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.