Shiny Chocolate Frosting
From The Williamston cook book, 1950
Presented as published in 1950. 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
535Calories
0 gProtein
133 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories535 kcal
Protein0 g
Carbohydrates133 g
Fiber0 g
Sugars130 g
Total Fat7.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol21 mg
Sodium4.2 mg
Potassium15 mg
Calcium3.3 mg
Iron0.1 mg
Magnesium1 mg
Phosphorus2.1 mg
Zinc0 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
Water5.5 g
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 26. The excerpt below is the record exactly as published.
t 1 tsp. vanilla Cream butter and cheese. Soften with the milk. Add sugar one cup at the time, blending after each addition. Add chocolate and salt before last cup of sugar. This amount will cover three layer cake, top and sides. Mrs. J. W. Garris. SHINY CHOCOLATE FROSTING 1 sq. of chocolate 2 tsp. butter 1% tsp. vanilla VY cup top milk 1 cup confectioners sugar
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