Icing
From The blue ribbon cook book, 1904
Presented as published in 1904. 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
3816Calories
10 gProtein
772 gCarbs
98 gFat
Full nutrition (33 nutrients)
Calories3816 kcal
Protein9.7 g
Carbohydrates772 g
Fiber5.8 g
Sugars726 g
Total Fat98 g
Saturated Fat49 g
Monounsaturated Fat18 g
Polyunsaturated Fat0.1 g
Cholesterol273 mg
Sodium277 mg
Potassium1034 mg
Calcium363 mg
Iron6.5 mg
Magnesium181 mg
Phosphorus435 mg
Zinc2.3 mg
Copper1.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K6.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate6.7 mcg
Choline8 mg
Caffeine13 mg
Water211 g
As published
This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 27. The excerpt below is the record exactly as published.
ICING. Two cups of granulated sugar, one cup of brown sugar, three fourths cup of grated chocolate, one cup rich cream, tablespoon of butter
Cook this with the app: pantry check, scaling, and the assistant.