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Boiled Chocolate Frosting
From Scientific cooking with scientific methods, 1911
Serves 8
Presented as published in 1911. 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
30Calories
0 gProtein
4 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories30 kcal
Protein0.3 g
Carbohydrates4 g
Fiber0.4 g
Sugars3.4 g
Total Fat1.9 g
Saturated Fat1.1 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0.7 mg
Potassium23 mg
Calcium2 mg
Iron0.2 mg
Magnesium7.2 mg
Phosphorus8.3 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.8 mcg
Choline1.4 mg
Caffeine3.9 mg
Water0 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 140. The excerpt below is the record exactly as published.
Boiled Chocolate Frosting. To boiled frosting add two squares of melted choco- late
Cook this with the app: pantry check, scaling, and the assistant.