vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Frosting
From The national course in home economics, 1917
Serves 8
Recipe by Maria Parloa.
Presented as published in 1917. 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
99Calories
0 gProtein
22 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories99 kcal
Protein0.2 g
Carbohydrates22 g
Fiber0.3 g
Sugars21 g
Total Fat1.1 g
Saturated Fat0.7 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.3 mg
Sodium5.5 mg
Potassium22 mg
Calcium3.4 mg
Iron0.4 mg
Magnesium5.4 mg
Phosphorus7.6 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.5 mcg
Choline0 mg
Caffeine1.5 mg
Water1.9 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 170. The excerpt below is the record exactly as published.
one cupful of pow- dered sugar and one teaspoonful of vanilla. Shave one ounce of choco- late and put it in a small pan with two tablespoonfuls of sugar and one tablespoonful of boiling water. Stir over a hot fire until smooth and glossy. Now add three tablespoonfuls of cream or milk
Cook this with the app: pantry check, scaling, and the assistant.