Boiled Chocolate Frosting
From Perfection in baking, 1895
Set the frosted goods in the oven for a second.
Presented as published in 1895. 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
3348Calories
16 gProtein
710 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories3348 kcal
Protein16 g
Carbohydrates710 g
Fiber19 g
Sugars680 g
Total Fat61 g
Saturated Fat37 g
Monounsaturated Fat18 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol2.3 mg
Sodium48 mg
Potassium960 mg
Calcium136 mg
Iron20 mg
Magnesium378 mg
Phosphorus454 mg
Zinc11 mg
Copper3.8 mg
Manganese4.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K11 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate32 mcg
Choline52 mg
Caffeine91 mg
Water474 g
As published
This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 42. The excerpt below is the record exactly as published.
Boiled Chocolate Frosting. One and a half pounds of sugar and one pint of water set on a moderate fire. Dissolve four ounces of baker's chocolate
Cook this with the app: pantry check, scaling, and the assistant.