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Chocolate Frosting No. 1
From The Institute cook book, 1913
Serves 8
Presented as published in 1913. 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
31Calories
0 gProtein
4 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories31 kcal
Protein0.5 g
Carbohydrates3.5 g
Fiber0.5 g
Sugars2.5 g
Total Fat1.7 g
Saturated Fat1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0.1 mg
Sodium0.9 mg
Potassium27 mg
Calcium3.7 mg
Iron0.5 mg
Magnesium10 mg
Phosphorus13 mg
Zinc0.3 mg
Copper0.1 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 mg
Folate0.9 mcg
Choline1.4 mg
Caffeine2.5 mg
Water0.5 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 121. The excerpt below is the record exactly as published.
CHOCOLATE FROSTING No. 1 Make a boiled frosting, adding one square of imsweetened chocolate
Cook this with the app: pantry check, scaling, and the assistant.