Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Egg | 1 large egg (50g) | 78 |
| Water | not in our table | 0 |
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
- one tablespoonful of hot water to a pound of cocoa
- a pound of cocoa
- two eggs
Directions
Ask any confectioner for a piece of ** Baker's eagle cocoa; " and if you can not procure that, ask any grocer for pure cocoa in block, or what is called ** Baker's premium cocoa." Place what you need of it in a basin, and stand the basin in boiling water until the cocoa b dissolved, then add powdered sugar to taste, and beat it well in; add also the whites of two eggs (whisked up a little) to
ORNAMENTAL ICING. 357
every pound of cocoa used (this gives a gloss); beat the sugar in well and the whites of eggs ; now with a knife spread the cocoa (or rather the chocolate now that it has the sugar in it, for choco- late issinaply cocoa sweetened) evenly on the cake; be as quick as possible with it, for as soon as it cools it gets hard* If you wish simple cocoa icing, use the cocoa and whites of egg only ; but if you wish sweet or chocolate icing, add the sugar. To help you a little in the first attempt, add one tablespoonful of hot water to a pound of cocoa ; this will keep it moist and liquid a little longer, but it will take a little longer to harden.