vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Cream 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
178Calories
2 gProtein
32 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories178 kcal
Protein1.7 g
Carbohydrates32 g
Fiber1 g
Sugars30 g
Total Fat5.3 g
Saturated Fat2.9 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol32 mg
Sodium16 mg
Potassium91 mg
Calcium13 mg
Iron1.3 mg
Magnesium22 mg
Phosphorus46 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A14 mcg
Vitamin E0.2 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.9 mcg
Choline25 mg
Caffeine6.1 mg
Water21 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.
Chocolate Cream Frosting Dissolve three ounces chocolate in four tablespoons hot water and three tablespoons sugar. Boil half cup sugar with two table¬ spoons water until it ropes, add to one white of egg
Cook this with the app: pantry check, scaling, and the assistant.