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Boiled Chocolate Frosting
From The Swedish, French, American cook book, 1918
Serves 6
Presented as published in 1918. 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
378Calories
2 gProtein
67 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories378 kcal
Protein1.8 g
Carbohydrates67 g
Fiber2.6 g
Sugars61 g
Total Fat12 g
Saturated Fat7 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol4.8 mg
Sodium11 mg
Potassium213 mg
Calcium23 mg
Iron3.1 mg
Magnesium55 mg
Phosphorus78 mg
Zinc0.8 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.8 mcg
Vitamin E0.2 mg
Vitamin K3.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline0 mg
Caffeine16 mg
Water30 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 628. The excerpt below is the record exactly as published.
Boiled Chocolate Frosting Cut up one half pound chocolate. Put in a saucepan on the stove. Sift two cups of powdered sugar. Take three-quarters cup water, add part of it to the chocolate and immediately begin to put the sugar in carefully. The chocolate must not stand after the water has been added, or it will become very thick and will curl. When it gets thick, add more of the water and sugar and so on, beating very rapidly and letting it boil slowly all the time. When ready add one teaspoon butter
Cook this with the app: pantry check, scaling, and the assistant.