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Plain Chocolate Icing
From The national course in home economics, 1917
Serves 8
By Maria Parloa.
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
32Calories
0 gProtein
5 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories32 kcal
Protein0.2 g
Carbohydrates5.3 g
Fiber0.2 g
Sugars4.8 g
Total Fat1.1 g
Saturated Fat0.7 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.3 mg
Sodium1 mg
Potassium20 mg
Calcium2.1 mg
Iron0.3 mg
Magnesium5.2 mg
Phosphorus7.3 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine1.5 mg
Water3.7 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.
PLAIN CHOCOLATE ICING. Make a vanilla icing, and add one tablespoonful of cold water to it. Scrape fine one ounce of chocolate and put it in a small iron or granite- ware saucepan, with two tablespoonfuls of confectioners' sugar and one tablespoonful of hot water
Cook this with the app: pantry check, scaling, and the assistant.