vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Frosting (I)
From Soyer's standard cookery, 1912
Serves 8
Presented as published in 1912. 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
175Calories
3 gProtein
7 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories175 kcal
Protein2.6 g
Carbohydrates7 g
Fiber0.7 g
Sugars4.6 g
Total Fat15 g
Saturated Fat8.4 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol79 mg
Sodium1239 mg
Potassium99 mg
Calcium31 mg
Iron1 mg
Magnesium17 mg
Phosphorus61 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A24 mcg
Vitamin E0.2 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate5.9 mcg
Choline37 mg
Caffeine4 mg
Water27 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 248. The excerpt below is the record exactly as published.
Chocolate Frosting (I). Three squares of chocolate, one cup of scalded cream, few grains salt, yolks of two eggs, one teaspoonful of melted but- ter, confectioners' sugar, one teaspoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.