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Chocolate Fudge Frosting
From Lessons in cooking through preparation of meals, 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
183Calories
2 gProtein
45 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories183 kcal
Protein2 g
Carbohydrates45 g
Fiber2.5 g
Sugars40 g
Total Fat3.8 g
Saturated Fat0.9 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.7 mg
Sodium156 mg
Potassium236 mg
Calcium29 mg
Iron1.3 mg
Magnesium43 mg
Phosphorus79 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A4.9 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate2.7 mcg
Choline3.7 mg
Caffeine6.5 mg
Water16 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 239. The excerpt below is the record exactly as published.
Chocolate Fudge Frosting Mix together 1% c sugar, 3^ c powdered cocoa, or i square grated chocolate, and % t salt. Add ^ c milk and boil without stirring to the soft ball stage (see page 117). Add iy2 T butter, remove from the fire and beat until thick enough to spread. Add i^ t vanilla
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