how do I make 1930's cooked chocolate icing- recipe or a reference pleaseFor my grandfathers birthday?

Answer 1

Betty Crocker reprinted from 1950

Prize Fudge Frosting

Combine and stir in saucepan

Large Cake
3 cups sugar
1 cup water
2 tablespoons corn syrup
1 tablespoons butter
4 squares unsweetened chocolate (4 oz.) cut up

Cook without stirring to a soft ball stage (234 Degrees F.), keeping covered the first three minutes. Remove from heat. Let stand until cool. Add

1 1/2 teaspoons vanilla and beat until thick enough to hold shape.

-or-

Small Cake
1 1/4 cups sugar
3/4 cup water
1 1/2 tablespoons corn syrup
1 1/2 tablespoons butter
3 squares unsweetened chocolate (3 oz), cut up
1 teaspoon vanilla

Note: When fudge-type frostings become too thick to spread, add a little cream as needed. When too thin, add sifted confectioners' sugar.

Answer 2

try "Joy of Cooking" Irma Rombouer...
"Chocolate - Fudge Icing" useing Fudge Cockaigne.
or
"Europen Chocolate Icing"