Icing for Black Chocolate Cake
From Durham cook book ..., 1921
Recipe attributed to Mrs. F. L. Walker, Jr.
Presented as published in 1921. 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
2418Calories
10 gProtein
611 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories2418 kcal
Protein10 g
Carbohydrates611 g
Fiber0.3 g
Sugars593 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium20 mg
Potassium117 mg
Calcium19 mg
Iron0.4 mg
Magnesium8.4 mg
Phosphorus8 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate20 mcg
Choline5.1 mg
Caffeine0 mg
Water408 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 19. The excerpt below is the record exactly as published.
ICING FOE BLACK CHOCOLATE CAKE. Use the whites of three eggs, three cups confectioner's sugar and juice of one lemon. Beat the eggs to a stiff froth, boil the sugar with a small cup of water
Cook this with the app: pantry check, scaling, and the assistant.