vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Frosting
From Boston Cooking-School cook book, 1896
Serves 8
Presented as published in 1896. 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
150Calories
1 gProtein
18 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories150 kcal
Protein1.5 g
Carbohydrates18 g
Fiber0.2 g
Sugars16 g
Total Fat8.2 g
Saturated Fat3.7 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol16 mg
Sodium16 mg
Potassium35 mg
Calcium11 mg
Iron0.3 mg
Magnesium6 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.5 mcg
Vitamin E0.4 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine1.5 mg
Water12 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 281. The excerpt below is the record exactly as published.
CHOCOLATE FROSTING 2 squares chocolate 5 tablespoons boiling water 1 teaspoon butter Confectioners’ sugar V4 teaspoon vanilla Melt chocolate in small saucepan placed over hot water. Add butter and boiling water and stir in sugar gradually, until mixture is of right consistency to spread; then add flavoring. CHOCOLATE FROSTING 11% squares chocolate 1 egg yolk ¥% cup scalded cream ¥% teaspoon melted butter Few grains salt Confectioners’ sugar Y teaspoon vanilla
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