Chocolate Icing
From Purity flour cookbook, 1917
Presented as published in 1917. 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
934Calories
8 gProtein
212 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories934 kcal
Protein8 g
Carbohydrates212 g
Fiber0 g
Sugars213 g
Total Fat12 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol40 mg
Sodium95 mg
Potassium377 mg
Calcium303 mg
Iron0.1 mg
Magnesium30 mg
Phosphorus247 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Caffeine0 mg
Water218 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 27. The excerpt below is the record exactly as published.
li cups sugar. i cup milk. 1 teaspoon butter. CHOCOLATE ICING 2 squares Baker's chocolate. 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.