Fudge Frosting
From Wilkes County Home Demonstration Club cook book, 1947
Mrs. Edd Bumgarner
Presented as published in 1947. 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
2086Calories
7 gProtein
474 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories2086 kcal
Protein6.8 g
Carbohydrates474 g
Fiber4 g
Sugars467 g
Total Fat45 g
Saturated Fat13 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol82 mg
Sodium93 mg
Potassium534 mg
Calcium196 mg
Iron4.8 mg
Magnesium101 mg
Phosphorus246 mg
Zinc1.9 mg
Copper0.6 mg
Manganese0.9 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.4 mg
Vitamin K4.6 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline22 mg
Caffeine24 mg
Water129 g
As published
This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 31. The excerpt below is the record exactly as published.
FUDGE FROSTING 2 cups sugar 2 'T. corn syrup 2 T. butter 2 oz. chocolate % cup milk 1 T. vanilla
Cook this with the app: pantry check, scaling, and the assistant.