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Baked Fudge
From Delta Gamma cook book, 1922
Serves 9
Presented as published in 1922. 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
333Calories
6 gProtein
44 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories333 kcal
Protein5.9 g
Carbohydrates44 g
Fiber1 g
Sugars22 g
Total Fat15 g
Saturated Fat8.7 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol88 mg
Sodium185 mg
Potassium256 mg
Calcium39 mg
Iron2.3 mg
Magnesium34 mg
Phosphorus122 mg
Zinc1 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C4.8 mg
Vitamin A117 mcg
Vitamin E0.5 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate44 mcg
Choline54 mg
Caffeine5 mg
Water18 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 66. The excerpt below is the record exactly as published.
Baked Fudge Cook until blended two ounces Baker's chocolate and one-half cup melted butter. Beat three eggs, add one cup sugar and three-fourths cup flour sifted with one-half teaspoon salt and one-half teaspoon baking powder. Combine these mixtures and add one cup nuts and one teaspoon vanilla
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