Fudge Frosting

Name: Fudge Frosting
Ingredients: 2 cups sugar; 1/4 cup milk; 1 tablespoon butter; 1 teaspoon vanilla; 1 cup chopped nuts; 1 square chocolate

From The Carbon County cook book, 1926

Presented as published in 1926. 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

2463Calories

34 gProtein

438 gCarbs

88 gFat

Full nutrition (34 nutrients)

Calories2463 kcal

Protein34 g

Carbohydrates438 g

Fiber18 g

Sugars414 g

Total Fat88 g

Saturated Fat7.7 g

Monounsaturated Fat46 g

Polyunsaturated Fat18 g

Omega-30 g

Cholesterol46 mg

Sodium54 mg

Potassium1248 mg

Calcium541 mg

Iron5.5 mg

Magnesium403 mg

Phosphorus814 mg

Zinc5 mg

Copper1.5 mg

Manganese3.1 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E37 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.8 mg

Niacin (B3)5.3 mg

Folate63 mcg

Choline96 mg

Caffeine0 mg

Water118 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 9. The excerpt below is the record exactly as published.

Fudge Frosting—2 cups sugar, 14 cup milk, 1 tablespoon butter, 1 teaspoon vanilla, 1 cup chopped nuts, 1 square chocolate

Cook this with the app: pantry check, scaling, and the assistant.