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Chocolate Icing
From The new practical housekeeping, 1890
Serves 6
For boiled chocolate icing, beat powdered sugar into unbeaten egg whites and stir in melted chocolate.
Presented as published in 1890. 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
198Calories
1 gProtein
43 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories198 kcal
Protein0.9 g
Carbohydrates43 g
Fiber0.7 g
Sugars40 g
Total Fat2.7 g
Saturated Fat1.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0.7 mg
Sodium26 mg
Potassium50 mg
Calcium12 mg
Iron1.4 mg
Magnesium13 mg
Phosphorus19 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.8 mcg
Choline0.4 mg
Caffeine3.6 mg
Water16 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 316. The excerpt below is the record exactly as published.
Chocolate Idng with the addition of grated chocolate to taste. Cape May Icing. — ^To the beaten yolk and white of one egg, add cup powdered sugar, beating well together ; melt in pan over tea- kettle two or three squares Baker's chocolate, according to strength of flavor liked, add this to above with teaspoon vanifla, pinch of powdered cinnamon, and when well mixed, stirin a tablespoon boil« ing milk. Spread at once. Chocolate Idng — For Chocolate Idng With Gelatine, soak a tea- spoon gelatine one or two hours in three tablespoons water. Pour on it one-fourth cup boiling water, and stir in one and two-thirds cups powdered sugar. Grate two squares chocolate
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