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Chocolate and White Icing
From The national course in home economics, 1917
Serves 1
By Maria Parloa.
Presented as published in 1917. 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
1067Calories
14 gProtein
220 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories1067 kcal
Protein14 g
Carbohydrates220 g
Fiber1.7 g
Sugars217 g
Total Fat19 g
Saturated Fat8.2 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol372 mg
Sodium151 mg
Potassium253 mg
Calcium71 mg
Iron2.7 mg
Magnesium47 mg
Phosphorus236 mg
Zinc1.8 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K1.9 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate51 mcg
Choline300 mg
Caffeine18 mg
Water197 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 157. The excerpt below is the record exactly as published.
CHOCOLATE AND WHITE ICING. Put into a granite-ware saucepan two gills of sugar and one-half of water and boil gently until bubbles begin to come from the bottom — say, about five minutes. Take from the fire instantly. Do not stir or shake the sugar while it is cooking. Pour the hot syrup in a thin stream into 218 CAKES. the whites of two eggs that have been beaten to a stiff froth, beating the mixture all the time. Continue to beat until the icing is thick. Flavor with one teaspoonful of vanilla. Use two-thirds of this as a white icing and to the remaining one-third add one ounce of melted chocolate. To melt the chocolate shave it fine and put in a cup, which is then to be placed in a pan of boiling water. Maria Parloa. ICINQ OF MAPLE SUQAR. Maple sugar makes a nice icing for those who are fond of very sweet things. Melt a cup of sugar in one-half cup of water
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