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Chocolate Fudge Frosting
From The farm cook & rule book, 1923
Serves 8
Presented as published in 1923. 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
34Calories
0 gProtein
4 gCarbs
2 gFat
Full nutrition (30 nutrients)
Calories34 kcal
Protein0.3 g
Carbohydrates3.8 g
Fiber0.4 g
Sugars3 g
Total Fat2 g
Saturated Fat1.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0.5 mg
Sodium1.5 mg
Potassium35 mg
Calcium3.5 mg
Iron0.5 mg
Magnesium9.1 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Caffeine2.7 mg
Water0.1 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 59. The excerpt below is the record exactly as published.
Chocolate Fudge Frosting To Fudge Frosting add from 2 to 3 squares of chocolate
Cook this with the app: pantry check, scaling, and the assistant.