Chocolate Icing
From High-class cookery recipes, 1897
Presented as published in 1897. 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
1347Calories
4 gProtein
278 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories1347 kcal
Protein4.2 g
Carbohydrates278 g
Fiber6 g
Sugars263 g
Total Fat27 g
Saturated Fat16 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol6.8 mg
Sodium27 mg
Potassium481 mg
Calcium52 mg
Iron7 mg
Magnesium125 mg
Phosphorus175 mg
Zinc1.7 mg
Copper0.9 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.7 mcg
Vitamin E0.5 mg
Vitamin K6.9 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline0 mg
Caffeine37 mg
Water60 g
As published
This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 82. The excerpt below is the record exactly as published.
Chocolate Icing. Ingredients. Half a giU of Water. Three ounces of Chocolate. Half a pound of Icing Sugar
Cook this with the app: pantry check, scaling, and the assistant.