Fudge Icing
From Blue Ribbon 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
1658Calories
6 gProtein
409 gCarbs
29 gFat
Full nutrition (30 nutrients)
Calories1658 kcal
Protein6 g
Carbohydrates409 g
Sugars410 g
Total Fat29 g
Saturated Fat3.4 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol85 mg
Sodium76 mg
Potassium287 mg
Calcium233 mg
Iron0.2 mg
Magnesium23 mg
Phosphorus190 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin A58 mcg
Vitamin E0.1 mg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline33 mg
Water166 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 51. The excerpt below is the record exactly as published.
Fudge Icing—2 squares unsweetened chocolate, 2 cups sugar, 2 table- spoons butter, 34 cup milk, 1 teaspoon Blue Ribbon vanilla
Cook this with the app: pantry check, scaling, and the assistant.