Fudge Frosting
From The Relief Societ Cookbook, 1930
(Use level measurements for all materials.)
Presented as published in 1930. 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
1751Calories
4 gProtein
439 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories1751 kcal
Protein4 g
Carbohydrates439 g
Fiber0 g
Sugars439 g
Total Fat27 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol78 mg
Sodium254 mg
Potassium203 mg
Calcium327 mg
Iron0.5 mg
Magnesium18 mg
Phosphorus348 mg
Zinc0.8 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
Water124 g
As published
This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 6. The excerpt below is the record exactly as published.
Fudge Frosting 2 cups sugar Vz cup milk 3 sq. (3 oz.) unsweetened chocolate 2 tablespoons butter 2 tablespoons corn syrup 1 teaspoonvanilla extract Vz teaspoon Royal Baking Powder
Cook this with the app: pantry check, scaling, and the assistant.