What do I need for the chocolate icing?

140 g chocolate, 80 g powdered sugar (sifted), and 2 egg whites. The recipe makes about 8 servings and takes about 20 minutes.

How do I melt the chocolate correctly?

The chocolate is melted over a pot of steaming water, that is, in a water bath, so it doesn't burn. Then the sifted powdered sugar is stirred in.

How do I get the right consistency?

Add the egg whites little by little while stirring, and stop when the icing is thickly runny. Then it's easy to spread without running off.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 451. Note that the icing contains raw egg white, which one should take into account today.

Chocolate Icing (sjokolade)

Name: Chocolate Icing (sjokolade)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 140 g chocolate (dark); 80 g powdered sugar (sifted confectioners' sugar); 2 pcs egg whites

Chocolate icing from Erken 1914: 140 g chocolate melted over a water bath, mixed with 80 g sifted powdered sugar and 2 egg whites added little by little until the icing is thickly runny. Contains raw egg white.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 451 (falt i det fri)

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About the dish

Chocolate icing for cakes and small pastries, as it appears in the dessert chapter of Henriette Schønberg Erken's "Stor kokebok" from 1914. Note that the icing contains raw egg white.

How to make it

1
Melt the chocolate
Melt the chocolate in a bowl over a pot of steaming water.
2
Stir in the sugar
Stir the sifted powdered sugar into the melted chocolate.
3
Add the egg white
Add the egg whites little by little, stirring, until the icing is thickly runny.
4
Use the icing
Spread the icing over the cake with a knife dipped in hot water, and let it set.

Changes from the original

"Steaming water pot" has been modernized to water bath, and the measurements are written in modern units. Otherwise the method is unchanged.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 451) → 1949 (korrekturlest, s. 608)~94% av teksten endretfjernetlagt til

~~140~~ 125 gr. ~~chokolade, 80~~ sjokolade 2—3 spiseskjeer vann 125 gr. ~~flormelis, 2 eggehviter. Chokoladen smeltes op~~ flormelis 1—2 spiseskjeer vann. Sjokoladen rives fin med rivjern, opløses i 2—3 spiseskjeer vann; skal ikke koke; flormelis utrøres med 1—2 spiseskjeer vann og røres i sjokoladen. — Glasuren strykes over kakene med en ~~dampende vandkjel, irøres det sigtede sukker, og litt efter~~ kniv, dyppet i varmt vann. Er glasuren for tykk, kan litt ~~tilsættes eggehviterne, indtil glassuren er tyktflytende.~~ koldt vann røres i.

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Frequently asked questions

What do I need for the chocolate icing?: 140 g chocolate, 80 g powdered sugar (sifted), and 2 egg whites. The recipe makes about 8 servings and takes about 20 minutes.
How do I melt the chocolate correctly?: The chocolate is melted over a pot of steaming water, that is, in a water bath, so it doesn't burn. Then the sifted powdered sugar is stirred in.
How do I get the right consistency?: Add the egg whites little by little while stirring, and stop when the icing is thickly runny. Then it's easy to spread without running off.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 451. Note that the icing contains raw egg white, which one should take into account today.

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