Fudge Frosting
From Cook book (Methodist church, Garland NC, 1950), 1950
Mrs. Alden Warren.
Presented as published in 1950. 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
1693Calories
4 gProtein
422 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories1693 kcal
Protein4 g
Carbohydrates422 g
Fiber0 g
Sugars424 g
Total Fat22 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol62 mg
Sodium65 mg
Potassium202 mg
Calcium160 mg
Iron0.2 mg
Magnesium17 mg
Phosphorus127 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline22 mg
Caffeine0 mg
Water118 g
As published
This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 22. The excerpt below is the record exactly as published.
FUDGE FROSTING 2 cups sugar 1 teaspoon vanilla 1/2 cup milk 6 marshmallows or 1-1/2 tablespoons butter 2 heaping tablespoons 2 squares chocolate marshmallow whip 1 tablespoon corn syrup
Cook this with the app: pantry check, scaling, and the assistant.