vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Frosting (III)
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
81Calories
1 gProtein
11 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories81 kcal
Protein0.6 g
Carbohydrates11 g
Fiber0.9 g
Sugars9.1 g
Total Fat4.8 g
Saturated Fat2.3 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol3.6 mg
Sodium3.5 mg
Potassium71 mg
Calcium7.6 mg
Iron1 mg
Magnesium18 mg
Phosphorus26 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine5.4 mg
Water12 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 (III). Four squares of chocolate, two teaspoonfuls of butter, six tablespoonfuls of hot water, confectioners' sugar, half a tea- spoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.