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Chocolate Frosting No. 2
From The Institute cook book, 1913
Serves 6
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
51Calories
0 gProtein
10 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories51 kcal
Protein0.3 g
Carbohydrates10 g
Fiber0.3 g
Sugars8.8 g
Total Fat1.2 g
Saturated Fat0.7 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium17 mg
Potassium16 mg
Calcium6 mg
Iron0.6 mg
Magnesium4.8 mg
Phosphorus6 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.5 mcg
Choline1 mg
Caffeine2.4 mg
Water6 g
Estimated from matched ingredients across 6 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, grated, to the beaten egg. The chocolate will melt when the hot syrup is poured on. CHOCOLATE TROSTING No. 2 2 tablespoons melted chocolate 5 tablespoons powdered sugar 3 tablespoons boiling water
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