Chocolate Cream Icing
From The way to the heart, 1905
Presented as published in 1905. 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
2058Calories
46 gProtein
228 gCarbs
109 gFat
Full nutrition (33 nutrients)
Calories2058 kcal
Protein46 g
Carbohydrates228 g
Fiber20 g
Sugars191 g
Total Fat109 g
Saturated Fat34 g
Monounsaturated Fat50 g
Polyunsaturated Fat14 g
Omega-30.2 g
Cholesterol68 mg
Sodium214 mg
Potassium2198 mg
Calcium952 mg
Iron13 mg
Magnesium516 mg
Phosphorus1296 mg
Zinc7.6 mg
Copper2.2 mg
Manganese4.1 mg
Vitamin D4.7 mcg
Vitamin A158 mcg
Vitamin E0.9 mg
Vitamin K9.2 mcg
Vitamin B60.5 mg
Vitamin B122.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.6 mg
Folate0 mcg
Choline87 mg
Caffeine49 mg
Water435 g
As published
This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 34. The excerpt below is the record exactly as published.
Chocolate Cream Icing. One pint of milk, 4 ounces of chocolate, 4 ounces of sugar, 4 ounces of almonds
Cook this with the app: pantry check, scaling, and the assistant.