Chocolate Icing
From McDougall's cookery 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
298Calories
5 gProtein
26 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories298 kcal
Protein5.2 g
Carbohydrates26 g
Fiber8.4 g
Sugars9.7 g
Total Fat26 g
Saturated Fat6.2 g
Monounsaturated Fat12 g
Polyunsaturated Fat7.7 g
Cholesterol0 mg
Sodium21 mg
Potassium724 mg
Calcium34 mg
Iron4.8 mg
Magnesium136 mg
Phosphorus209 mg
Zinc1.8 mg
Copper1 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A232 mcg
Vitamin E4.4 mg
Vitamin K27 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate9.4 mcg
Choline6.7 mg
Caffeine22 mg
Water8.9 g
As published
This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 25. The excerpt below is the record exactly as published.
CHOCOLATE ICING 1 tablespoonful Golden Syrup. 1 oz. Margarine. 1 oz. Cocoa
Cook this with the app: pantry check, scaling, and the assistant.