Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup granulated sugar
- 1 square of scraped choco- late
- one-half cup of milk
- a square of melted choco- late
- one tablespoonful of butter may be used in place of the cream
Directions
Stir into boiled icing a square of melted choco- late; add it to the icing before it is thick enough to spread.
CHOCOLATE FROSTING (NO. 2).
1 cup granulated sugar. y2 cup of cream. 1 square of scraped choco- late.
y4 teaspoonful of salt. Speck of cinnamon bark — Cook with it if cared for.
334 ROCKY MOUNTAIN COOK BOOK.
One-half cup of milk and one tablespoonful of butter may be used in place of the cream. Cook all together without stirring till it will fly a fine thread wrhen tried. Remove from the fire. When cold, beat to a thick cream; flavor with vanilla (if the cinna- mon is not used). Remove the cinnamon before start- ing to beat it.