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Chocolate Icing
From The Cook County cook book, 1912
Serves 8
Recipe by Mrs. C. E. Linden, Hubbard Woods, 111.
Presented as published in 1912. 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
131Calories
1 gProtein
27 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories131 kcal
Protein1 g
Carbohydrates27 g
Fiber0.6 g
Sugars26 g
Total Fat5.2 g
Saturated Fat1.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol9.8 mg
Sodium7.4 mg
Potassium105 mg
Calcium23 mg
Iron0.6 mg
Magnesium14 mg
Phosphorus30 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A4.9 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1 mcg
Choline4.3 mg
Caffeine2.8 mg
Water14 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 369. The excerpt below is the record exactly as published.
CHOCOLATE ICING.— Boil 1 cup white sugar, ^ cup milk and H teaspoon cream of tartar together for 6 minutes, remove from stove, and add 2 tablespoons of butter, 1 oz. unsweetened chocolate, and 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.