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Cocoa Frosting
From The national course in home economics, 1917
Serves 8
By Miss Elizabeth K. Burr.
Presented as published in 1917. 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
174Calories
0 gProtein
45 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories174 kcal
Protein0.2 g
Carbohydrates45 g
Fiber0.3 g
Sugars43 g
Total Fat0.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.4 mg
Potassium29 mg
Calcium2 mg
Iron0.2 mg
Magnesium5.3 mg
Phosphorus7.9 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline0.1 mg
Caffeine0.8 mg
Water9.5 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 157. The excerpt below is the record exactly as published.
COCOA FROSTING. Four teaspoonfuls of cocoa, two tablespoonfuls of cold water, three tablespoonfuls of hot water, one-half teaspoonful of vanilla, about one and three-fourth cups of confectioners' sugar
Cook this with the app: pantry check, scaling, and the assistant.