vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Frosting
From Scientific cooking with scientific methods, 1911
Serves 8
Presented as published in 1911. 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
114Calories
3 gProtein
2 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories114 kcal
Protein2.8 g
Carbohydrates2.5 g
Fiber1 g
Sugars0.2 g
Total Fat10 g
Saturated Fat5.7 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol63 mg
Sodium22 mg
Potassium84 mg
Calcium22 mg
Iron1.3 mg
Magnesium23 mg
Phosphorus58 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A24 mcg
Vitamin E0.2 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate7.6 mcg
Choline40 mg
Caffeine5 mg
Water19 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 139. The excerpt below is the record exactly as published.
Chocolate Frosting. 2 squares Baker's choco- 1 teaspoon melted butter, late. Pinch salt. ^2 cup scalded cream. 1 teaspoon vanilla. Yolks 2 eggs. Confectioner's sugar to spread
Cook this with the app: pantry check, scaling, and the assistant.