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Chocolate Icing, No. 2
From Miss Parloa's new cook book and marketing guide, 1880
Serves 8
Presented as published in 1880. 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
148Calories
1 gProtein
33 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories148 kcal
Protein0.7 g
Carbohydrates33 g
Fiber0.5 g
Sugars30 g
Total Fat2 g
Saturated Fat1.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0.5 mg
Sodium20 mg
Potassium38 mg
Calcium8.9 mg
Iron1 mg
Magnesium9.7 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.1 mcg
Choline0.3 mg
Caffeine2.7 mg
Water12 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 165. The excerpt below is the record exactly as published.
Chocolate Icing, No. 2. Soak a teaspoonful of gelatine one or two hours in three table-spoonfuls of water. Pour on it one-fourth of a cupful of boiling water, and stir into it one and two -thirds cupfuls of powdered sugar. Prepare two squares of chocolate
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