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Berkshire Chocolate Frosting
From Boston Cooking-School cook book, 1896
Serves 6
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
133Calories
1 gProtein
27 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories133 kcal
Protein0.6 g
Carbohydrates27 g
Fiber0.7 g
Sugars24 g
Total Fat3.3 g
Saturated Fat1.6 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol2.4 mg
Sodium30 mg
Potassium51 mg
Calcium13 mg
Iron1.5 mg
Magnesium13 mg
Phosphorus19 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate3.3 mcg
Choline0.3 mg
Caffeine3.6 mg
Water10 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 281. The excerpt below is the record exactly as published.
BERKSHIRE CHOCOLATE FROSTING 2 squares chocolate 5 tablespoons boiling water 1 teaspoon butter Confectioners’ sugar V4 teaspoon vanilla
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