Chocolate Frosting, No. 2

Name: Chocolate Frosting, No. 2
Ingredients: Make syrup as for Boiled Frosting; 2 oz. melted chocolate; 4 tsp. vanilla

From Lillian Massey school recipes, 1913

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

1099Calories

2 gProtein

239 gCarbs

18 gFat

Full nutrition (33 nutrients)

Calories1099 kcal

Protein2.4 g

Carbohydrates239 g

Fiber3.3 g

Sugars234 g

Total Fat18 g

Saturated Fat10 g

Monounsaturated Fat5.7 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium9.9 mg

Potassium238 mg

Calcium22 mg

Iron1.9 mg

Magnesium68 mg

Phosphorus76 mg

Zinc1 mg

Copper0.4 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K3.2 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate7.4 mcg

Choline12 mg

Caffeine35 mg

Water10 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 41. The excerpt below is the record exactly as published.

CHOCOLATE FROSTING, NO. 2. Make syrup as for Boiled Frosting, and pour it over 2 oz. melted chocolate; add 4 tsp. vanilla

Cook this with the app: pantry check, scaling, and the assistant.