California Fudge
From The Edwardsville cook book, 1906
The less you cook it and the more you beat, the creamier it becomes.
Presented as published in 1906. 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
2093Calories
8 gProtein
459 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories2093 kcal
Protein8.1 g
Carbohydrates459 g
Fiber6 g
Sugars448 g
Total Fat35 g
Saturated Fat18 g
Monounsaturated Fat9 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol32 mg
Sodium71 mg
Potassium670 mg
Calcium202 mg
Iron7 mg
Magnesium140 mg
Phosphorus299 mg
Zinc2.3 mg
Copper0.9 mg
Manganese1.2 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A41 mcg
Vitamin E0.5 mg
Vitamin K6.9 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate0 mcg
Choline22 mg
Caffeine37 mg
Water110 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 52. The excerpt below is the record exactly as published.
CALIFORNIA FUDGE. Miss Carolyn Manley, St. Louis Mo. 3 ounces chocolate. 2 .cups vinegar. 1 heaping teaspoon butter. % cup milk. Y2 teaspocn vanilla. Cook chocolate, niilk and sugar 5 minutes. Add the butter and boil about 15 minutes more till it hardens slightly when dropped into cold water; add vanilla and beat hard before put- ting in buttered pan; cut in squares l^efore it hardens. The less you cook it and the more you beat, the creamier it be- comes. FUDGE. Miss Clara Estelle Burroughs. 2 cups sugar. 2 squares Baker’s chocolate. 1 cup milk. 1 tablespoon butter. 1 teaspoon vanilla.
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