Boiled Chocolate Frosting
From The home science cook book, 1902
Presented as published in 1902. 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
29Calories
2 gProtein
8 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories29 kcal
Protein2.4 g
Carbohydrates7.6 g
Fiber3.9 g
Sugars0.2 g
Total Fat1.7 g
Saturated Fat1 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.5 mg
Potassium327 mg
Calcium14 mg
Iron2 mg
Magnesium62 mg
Phosphorus95 mg
Zinc0.8 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate4.2 mcg
Choline1.5 mg
Caffeine10 mg
Water0.4 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 89. The excerpt below is the record exactly as published.
Boiled Chocolate Frosting. Add two tablespoons of cocoa or one square of chocolate
Cook this with the app: pantry check, scaling, and the assistant.