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Chocolate Icing
From The new century cookery book, 1901
Serves 8
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
188Calories
1 gProtein
37 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories188 kcal
Protein0.7 g
Carbohydrates37 g
Fiber1 g
Sugars35 g
Total Fat4.4 g
Saturated Fat2.6 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol1.1 mg
Sodium4.2 mg
Potassium80 mg
Calcium8.4 mg
Iron1.2 mg
Magnesium21 mg
Phosphorus29 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine6.1 mg
Water7.6 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 479. The excerpt below is the record exactly as published.
chocolate icing. Beat the butter and sugar to a cream ; add the grated chocolate and work in the eggs one at a time. Now add the flour and ground rice, and lastly the vanilla flavouring. Beat the mixture for at least ten minutes (longer if possible). Fill a well-buttered gateau mould and bake for about three-quarters of an hour in a moderately heated oven. When done turn out on to a sieve and let cool, cover with chocolate icing and decorate to taste with glace royale. The same mixture put into a buttered pudding-mould and steamed for one and a half hour will make a very delicious pudding. 1762. Chocolate Icing. — Put four ounces of chocolate on a plate in the oven, make soft, then put it in a stewpan with half a pound of icing sugar, moisten with half a gill of water
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