Chocolate Frosting
From Principles of cooking, 1914
Presented as published in 1914. 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
1186Calories
8 gProtein
239 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories1186 kcal
Protein8 g
Carbohydrates239 g
Fiber4 g
Sugars232 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol14 mg
Sodium45 mg
Potassium435 mg
Calcium127 mg
Iron4.6 mg
Magnesium92 mg
Phosphorus194 mg
Zinc1.5 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D0.7 mcg
Vitamin A26 mcg
Vitamin E1.3 mg
Vitamin K4.6 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline14 mg
Caffeine24 mg
Water77 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 50. The excerpt below is the record exactly as published.
chocolate frosting. Spice Cake. — Cream one cup of butter; add two cups of brown sugar, and yolks of four eggs; beat well. Add one cup of milk and two and one half cups of flour, one tea- spoon of cloves, one teaspoon of nutmeg, one teaspoon of cinnamon, and three teaspoons of baking powder. When thoroughly mixed, carefully add the beaten whites of four eggs, and bake in layers. Put chocolate frosting between the layers and on top. Chocolate Frosting. — Melt two ounces of chocolate; add one cup of sugar, five tablespoons of milk, yolk of one egg
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