Fudge Frosting
From Natchez recipes, 1900
Also wonderful as chocolate sauce.
Presented as published in 1900. 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
1562Calories
0 gProtein
401 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories1562 kcal
Protein0 g
Carbohydrates401 g
Fiber0 g
Sugars402 g
Total Fat23 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol63 mg
Sodium12 mg
Potassium22 mg
Calcium13 mg
Iron0.2 mg
Magnesium3.8 mg
Phosphorus5.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water166 g
As published
This recipe was extracted from Natchez recipes (1900), page 11. The excerpt below is the record exactly as published.
fudge frosting. FUDGE FROSTING (Also wonderful chocolate sauce) Two cups sugar, two-thiids cup water, two squares bitter chocolate, two tablespoons butter, one teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.