vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Chocolate Icing
From Miss Parloa's new cook book and marketing guide, 1880
Serves 8
With the quantity given, two sheets of cake can be iced.
Presented as published in 1880. 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
192Calories
3 gProtein
36 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories192 kcal
Protein2.6 g
Carbohydrates36 g
Fiber1.1 g
Sugars33 g
Total Fat4.5 g
Saturated Fat2.4 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol47 mg
Sodium37 mg
Potassium72 mg
Calcium18 mg
Iron1.8 mg
Magnesium22 mg
Phosphorus51 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate9.6 mcg
Choline40 mg
Caffeine5 mg
Water16 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 165. The excerpt below is the record exactly as published.
Chocolate Icing*. Two squares of Baker's chocolate, the whites of two eggs, two cupfuls of powdered sugar, four table-spoonfuls of boiling water
Cook this with the app: pantry check, scaling, and the assistant.