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Chocolate Icing
From Miss Parloa's kitchen companion, 1887
Serves 4
Presented as published in 1887. 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
75Calories
0 gProtein
14 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories75 kcal
Protein0.3 g
Carbohydrates14 g
Fiber0.5 g
Sugars13 g
Total Fat2.2 g
Saturated Fat1.3 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0.6 mg
Sodium1.9 mg
Potassium40 mg
Calcium4.2 mg
Iron0.6 mg
Magnesium10 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine3 mg
Water3.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 411. The excerpt below is the record exactly as published.
Chocolate Icing. Scrape one ounce of chocolate, and put it into a small frying-pan with three table-spoonfuls of sugar and one of water
Cook this with the app: pantry check, scaling, and the assistant.