Chocolate Icing
From Royal cook book, 1930
Presented as published in 1930. 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
1594Calories
1 gProtein
404 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories1594 kcal
Protein1.5 g
Carbohydrates404 g
Fiber0 g
Sugars396 g
Total Fat12 g
Saturated Fat0.8 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol37 mg
Sodium27 mg
Potassium80 mg
Calcium62 mg
Iron0.2 mg
Magnesium5.7 mg
Phosphorus49 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A15 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline8.1 mg
Caffeine0 mg
Water44 g
As published
This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 22. The excerpt below is the record exactly as published.
chocolate icing. Makes 1 nine-inch cake. For a smaller cake, use 12 the recipe and bake 50 minutes. Makes 1 seven- inch cake. Chocolate Icing 1 tablespoon butter 3 tablespoons milk 2 squares unsweetened chocolate 2 cups confectioner’s sugar ¥% teaspoon vanilla extract
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