Chocolate Icing
From The Williamston cook book, 1950
Presented as published in 1950. 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
1837Calories
8 gProtein
466 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1837 kcal
Protein7.7 g
Carbohydrates466 g
Fiber0.9 g
Sugars453 g
Total Fat1.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium184 mg
Potassium31 mg
Calcium57 mg
Iron5.5 mg
Magnesium6.8 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.3 mg
Folate21 mcg
Choline2 mg
Caffeine0 mg
Water189 g
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 27. The excerpt below is the record exactly as published.
CHOCOLATE ICING 1 lb. white sugar 5 tbsp. hot water 2 egg whites 2 squares of chocolate 1/3 cup boiling water
Cook this with the app: pantry check, scaling, and the assistant.