Chocolate Icing
From Bread, cakes, and biscuits, 1902
Ensure to beat hard while pouring syrup.
Presented as published in 1902. 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
1028Calories
10 gProtein
209 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories1028 kcal
Protein10 g
Carbohydrates209 g
Fiber4.7 g
Sugars201 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol187 mg
Sodium82 mg
Potassium309 mg
Calcium60 mg
Iron5.9 mg
Magnesium100 mg
Phosphorus212 mg
Zinc3.4 mg
Copper1 mg
Manganese1.2 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate31 mcg
Choline160 mg
Caffeine23 mg
Water98 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 100. The excerpt below is the record exactly as published.
chocolate icing. Or, if preferred, it may be baked in one tin, and the icing poured over the top only. Chocolate Icing. — Take one cup of sugar, four tablespoon- fuls of water, the well-beaten white of one egg, a pinch of cream of tartar, and loz. of unsweetened chocolate
Cook this with the app: pantry check, scaling, and the assistant.