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Cocoa Frosting
From Boston Cooking-School cook book, 1896
Serves 8
Presented as published in 1896. 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
127Calories
0 gProtein
26 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories127 kcal
Protein0.3 g
Carbohydrates26 g
Fiber0.5 g
Sugars25 g
Total Fat2.9 g
Saturated Fat1.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.2 mg
Sodium1.2 mg
Potassium43 mg
Calcium2.9 mg
Iron0.3 mg
Magnesium7.9 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A23 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline0.8 mg
Caffeine1.3 mg
Water0.9 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 281. The excerpt below is the record exactly as published.
COCOA FROSTING 1 cup confectioners’ sugar - 2 tablespoons melted butter 2 tablespoons cocoa 1 teaspoon vanilla Hot coffee infusion
Cook this with the app: pantry check, scaling, and the assistant.