Fudge Frosting
From Cook book (Methodist church, Garland NC, 1950), 1950
Adequate for 3 layer cake. Mrs. David Herring
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
2139Calories
13 gProtein
456 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories2139 kcal
Protein13 g
Carbohydrates456 g
Fiber9.4 g
Sugars442 g
Total Fat58 g
Saturated Fat21 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol84 mg
Sodium108 mg
Potassium736 mg
Calcium272 mg
Iron10 mg
Magnesium207 mg
Phosphorus397 mg
Zinc6.4 mg
Copper1.9 mg
Manganese2.4 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A52 mcg
Vitamin E0.3 mg
Vitamin K5.5 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate16 mcg
Choline55 mg
Caffeine45 mg
Water161 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 2/3 cup milk 2 ounces unsweetened 2 tablespoons butter chocolate (about 1/2 cup 1 teaspoon vanilla cocoa) 2 tablespoons light corn syrup
Cook this with the app: pantry check, scaling, and the assistant.