Chocolate Icing
From Two hundred tested recipes, 1920
MISS HIATEC WHILE
Presented as published in 1920. 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
1855Calories
10 gProtein
446 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories1855 kcal
Protein10 g
Carbohydrates446 g
Fiber0 g
Sugars442 g
Total Fat9.7 g
Saturated Fat5.7 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol37 mg
Sodium239 mg
Potassium1042 mg
Calcium740 mg
Iron3.1 mg
Magnesium76 mg
Phosphorus325 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2.9 mcg
Vitamin C0 mg
Vitamin A97 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.8 mg
Folate4.4 mcg
Choline64 mg
Caffeine0 mg
Water274 g
As published
This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 18. The excerpt below is the record exactly as published.
CHOCOLATE ICING Two cups brown sugar, 1%4 cup milk, 4% cake chocolate, a little butter
Cook this with the app: pantry check, scaling, and the assistant.