Fudge Icing
From Blue Ribbon and Pure Gold cook book, 1905
This may be made with brown sugar. Chopped nuts or fruit may be added.
Presented as published in 1905. 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
1999Calories
12 gProtein
423 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories1999 kcal
Protein12 g
Carbohydrates423 g
Fiber9.4 g
Sugars408 g
Total Fat57 g
Saturated Fat21 g
Monounsaturated Fat10 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol79 mg
Sodium67 mg
Potassium673 mg
Calcium215 mg
Iron10 mg
Magnesium202 mg
Phosphorus355 mg
Zinc6 mg
Copper1.9 mg
Manganese2.4 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.3 mg
Vitamin K5.5 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate16 mcg
Choline48 mg
Caffeine45 mg
Water115 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 51. The excerpt below is the record exactly as published.
Fudge Icing—2 ounces Blue Ribbon baking chocolate, 2 cups sugar, 2 tablespoons butter, ? cup milk, 1 teaspoon Pure Gold vanilla
Cook this with the app: pantry check, scaling, and the assistant.