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Chocolate Water Frosting
From The Swedish, French, American cook book, 1918
Serves 10
Excellent for small cakes.
Presented as published in 1918. 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
345Calories
1 gProtein
79 gCarbs
4 gFat
Full nutrition (35 nutrients)
Calories345 kcal
Protein0.7 g
Carbohydrates79 g
Fiber0.9 g
Sugars76 g
Total Fat3.8 g
Saturated Fat2.1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0.9 mg
Sodium30 mg
Potassium68 mg
Calcium15 mg
Iron1.7 mg
Magnesium17 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate3.2 mcg
Choline0.3 mg
Caffeine4.9 mg
Alcohol0.5 g
Water11 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 628. The excerpt below is the record exactly as published.
Chocolate Water Frosting Dissolve four ounces chocolate in half cup boiling water with three tablespoons powdered sugar and one tablespoon brandy. Sift one and a half pounds confectionery sugar
Cook this with the app: pantry check, scaling, and the assistant.