vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Chocolate Glaze or Boiled Icing
From Cooking for profit, 1886
Serves 2
If the sugar was boiled enough, it will set hard and dry as soon as cold.
Presented as published in 1886. 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
980Calories
9 gProtein
226 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories980 kcal
Protein9.5 g
Carbohydrates226 g
Fiber0 g
Sugars227 g
Total Fat7.9 g
Saturated Fat2.3 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol279 mg
Sodium110 mg
Potassium108 mg
Calcium45 mg
Iron1.4 mg
Magnesium10 mg
Phosphorus149 mg
Zinc1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate35 mcg
Choline221 mg
Caffeine0 mg
Water87 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 219. The excerpt below is the record exactly as published.
liocolate Glaze or Eoiled Icing. I pound sugrr. j4 cup water— 7 tablespoons. 3 ounces gratecLcommoa chocolate— a cupiul. 3 eggs. Vanilla flavoring
Cook this with the app: pantry check, scaling, and the assistant.