Fudge Bar Cake
From Waldensian cookery, 1957
Fudge Icing: Boil 1 stick butter, 2 squares chocolate, 1 box brown sugar, 2/3 cup canned milk, and 1/4 teaspoon salt for one minute or until it forms soft ball in cold water. Beat until right consistency to spread.
Presented as published in 1957. 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
As published
This recipe was extracted from Waldensian cookery (1957), page 40. The excerpt below is the record exactly as published.
FUDGE BAR CAKE 2 ounces chocolate dissolved in % cup boiling water 1 cup flour 1 cup sugar 1 teaspoon salt 1% teaspoon soda Y% cup Spry Y, cup sweet milk plus juice of % lemon. 1% teaspoon vanilla 1 egg unbeaten
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