Chocolate Icing
From Physical culture cook book, 1901
Presented as published in 1901. 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
1110Calories
12 gProtein
227 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories1110 kcal
Protein12 g
Carbohydrates227 g
Fiber2.3 g
Sugars223 g
Total Fat19 g
Saturated Fat9.9 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol203 mg
Sodium128 mg
Potassium444 mg
Calcium199 mg
Iron3.6 mg
Magnesium69 mg
Phosphorus289 mg
Zinc1.8 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K2.8 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate24 mcg
Choline169 mg
Caffeine14 mg
Water148 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 67. The excerpt below is the record exactly as published.
Chocolate Icing. — One cup sugar, one- quarter cup chocolate, one-half cup milk, yolk of one egg, one teaspoonful vanilla
Cook this with the app: pantry check, scaling, and the assistant.