vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Fudge Frosting
From Soyer's standard cookery, 1912
Serves 8
Presented as published in 1912. 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
279Calories
2 gProtein
70 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories279 kcal
Protein2.5 g
Carbohydrates70 g
Fiber3.2 g
Sugars62 g
Total Fat6 g
Saturated Fat1.1 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol14 mg
Sodium1222 mg
Potassium297 mg
Calcium33 mg
Iron1.7 mg
Magnesium53 mg
Phosphorus95 mg
Zinc0.8 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A4.9 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate3.5 mcg
Choline3.9 mg
Caffeine8.4 mg
Water15 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 250. The excerpt below is the record exactly as published.
Chocolate Fudge Frosting. Three tablespoonfuls of butter, one cup of unsweetened pow- dered cocoa, two and a half cups of confectioners' sugar, few grains of salt, half cup of milk, one teaspoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.