Buttermilk Fudge

Name: Buttermilk Fudge
Ingredients: 3 cups white sugar; 2 tablespoons butter; 1/2 cup buttermilk; 1 box Baker’s Coconut; or 1 cup nuts

From Quaker recipes, 1954

Presented as published in 1954. 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

2398Calories

4 gProtein

607 gCarbs

28 gFat

Full nutrition (33 nutrients)

Calories2398 kcal

Protein3.9 g

Carbohydrates607 g

Fiber0 g

Sugars608 g

Total Fat28 g

Saturated Fat2.3 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.2 g

Cholesterol76 mg

Sodium137 mg

Potassium182 mg

Calcium150 mg

Iron0.3 mg

Magnesium14 mg

Phosphorus109 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1.6 mcg

Vitamin C0 mg

Vitamin A57 mcg

Vitamin E0.1 mg

Vitamin K0.4 mcg

Vitamin B60 mg

Vitamin B120.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate6.1 mcg

Choline18 mg

Caffeine0 mg

Water112 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 15. The excerpt below is the record exactly as published.

BUTTERMILK FUDGE 3 cups white sugar 1 box Baker’s Coconut or 1 2 tablespoons butter (or butter cup nuts substitute ) Y2 cup buttermilk

Cook this with the app: pantry check, scaling, and the assistant.