vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Chocolate Icing
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. 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
597Calories
15 gProtein
73 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories597 kcal
Protein15 g
Carbohydrates73 g
Fiber4 g
Sugars65 g
Total Fat27 g
Saturated Fat14 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol377 mg
Sodium158 mg
Potassium456 mg
Calcium90 mg
Iron6.3 mg
Magnesium95 mg
Phosphorus315 mg
Zinc2.4 mg
Copper0.7 mg
Manganese0.8 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A161 mcg
Vitamin E1.4 mg
Vitamin K4.9 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.5 mg
Folate47 mcg
Choline294 mg
Caffeine24 mg
Water136 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 331. The excerpt below is the record exactly as published.
Chocolate Icing'. — (1) Take If breakfast-cupfuls of sugar, put it into the whites of two eggs, and beat them well together ; then scrape 2oz. of Chocolate into a small pan with another y breakfast-cupful of sugar and 4 table-spoonfuls of water
Cook this with the app: pantry check, scaling, and the assistant.