Chocolate Icing
From Cookery for little girls, 1910
If icing is too thin, add confectioner's sugar to thicken.
Presented as published in 1910. 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
832Calories
1 gProtein
213 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories832 kcal
Protein1.2 g
Carbohydrates213 g
Fiber0.9 g
Sugars201 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Sodium179 mg
Potassium25 mg
Calcium52 mg
Iron5.3 mg
Magnesium5.3 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate21 mcg
Choline2 mg
Water63 g
As published
This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 26. The excerpt below is the record exactly as published.
CHOCOLATE ICING To one cup of granulated sugar add one-third cup of boiling water, and stir to dissolve until it begins to boil, but no longer. Cook until it hairs from a spoon, then pour slowly on the stiff white of an egg, beating steadily. When the candy is well mixed through the egg, add two squares of chocolate
Cook this with the app: pantry check, scaling, and the assistant.