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Chocolate Icing
From San Rafael cook book, 1906, 1906
Serves 8
Presented as published in 1906. 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
119Calories
0 gProtein
26 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories119 kcal
Protein0.3 g
Carbohydrates26 g
Fiber0.1 g
Sugars25 g
Total Fat2.1 g
Saturated Fat1.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0 g
Cholesterol6 mg
Sodium6 mg
Potassium21 mg
Calcium13 mg
Iron0.1 mg
Magnesium1.8 mg
Phosphorus9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.3 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0 mg
Caffeine0.1 mg
Water12 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 76. The excerpt below is the record exactly as published.
CHOCOLATE ICING— Mrs. Anna McMahon, S. F. Put into a shallow pan 4 tablespoons of powdered chocolate, and place it where it will melt slowly but not burn. When melted, stir in 3 tablespoons of milk or cream, and 1 of water; mix all well together; add 1 scant teacup sugar
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