Chocolate Frosting
From Blue Ribbon and Pure Gold cook book, 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
546Calories
12 gProtein
24 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories546 kcal
Protein12 g
Carbohydrates24 g
Fiber14 g
Sugars0.8 g
Total Fat44 g
Saturated Fat27 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol1.7 mg
Sodium20 mg
Potassium706 mg
Calcium86 mg
Iron15 mg
Magnesium278 mg
Phosphorus340 mg
Zinc8.2 mg
Copper2.7 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K8.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate24 mcg
Choline39 mg
Caffeine68 mg
Water1.1 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 51. The excerpt below is the record exactly as published.
Chocolate Frosting—Follow above recipe, and add 3 ounces Blue Ribbon baking chocolate (melted)
Cook this with the app: pantry check, scaling, and the assistant.