Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cake | 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
- 2 cups light brown sugar
- 2 teaspoons royce's vanilla
- 8 ounces
- 2 tablespoons corn starch
- 2 cups sweet milk
- 4 tablespoons grated chocolate
- 1 cake of chocolate
- 1 add 4 tablespoons grated chocolate
- butter the size of a walnut
Directions
2 cups light brown sugar, % cup sweet milk, butter the size of a walnut, 2 teaspoons Royce's vanilla; cook sugar, milk and but- ter until it grains and add vanilla before taking from the stove ; stir until creamy when it is ready to spread . K . W .
CHOCOLATE FROSTING 1.
8 ounces or 1 cake of chocolate, li/o cups pulverized sugar, 2 tablespoons corn starch, 2 cups sweet milk; cook all together until thick: then add a little boiling w'ater to make it glossy.
Mrs. Salyer,
CHOCOLATE FROSTING 2.
To boiled frosting No. 1 add 4 tablespoons grated chocolate, melted over steam. Mrs. Lees.