Vienna Chocolate Icing from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
To three quarters of a pound of icing sugar add half a pound of fresh butter, a quarter of a pound of finely powdered chocolate, a little of Marshall’s coffee-brown, and about half a wineglass of...
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Cooking tools:
- Kitchen scale
- Mixing bowl
- Wooden spoon
Ingredients
- liqueur
- brandy
- marshall’s coffee-brown
- powdered chocolate
- fresh butter
- icing sugar
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