Chocolate Icing
From The Central cook book, 1924
Mrs. U. B. Atexanprr.
Presented as published in 1924. 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
2984Calories
15 gProtein
724 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories2984 kcal
Protein15 g
Carbohydrates724 g
Fiber0 g
Sugars692 g
Total Fat14 g
Saturated Fat6.8 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol44 mg
Sodium705 mg
Potassium603 mg
Calcium1261 mg
Iron16 mg
Magnesium245 mg
Phosphorus403 mg
Zinc14 mg
Copper1.7 mg
Manganese0.3 mg
Vitamin D12 mcg
Vitamin C48 mg
Vitamin A1314 mcg
Vitamin E11 mg
Vitamin K0 mcg
Vitamin B61.8 mg
Vitamin B122 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)19 mg
Folate50 mcg
Choline65 mg
Caffeine0 mg
Water326 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 36. The excerpt below is the record exactly as published.
Chocolate Icing 3 cups sugar. 114 cups milk. Pinch of salt. Butter the size of a walnut. 1 cup cocoa or grated chocolate. l4 cup flour mixed and dissolved in hot milk or water
Cook this with the app: pantry check, scaling, and the assistant.