Chocolate Fudge
From Domestic science, principles and application, 1914
(Basis for 2 girls, 1/2 rule.)
Presented as published in 1914. 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
2391Calories
5 gProtein
410 gCarbs
99 gFat
Full nutrition (32 nutrients)
Calories2391 kcal
Protein4.9 g
Carbohydrates410 g
Fiber0 g
Sugars402 g
Total Fat99 g
Saturated Fat50 g
Monounsaturated Fat18 g
Polyunsaturated Fat0 g
Cholesterol282 mg
Sodium56 mg
Potassium250 mg
Calcium155 mg
Iron0.2 mg
Magnesium16 mg
Phosphorus142 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0 mcg
Caffeine0 mg
Water145 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 102. The excerpt below is the record exactly as published.
Chocolate Fudge 2 c. sugar 1 tbsp. butter 1 c. milk or cream 3^ tsp. vanilla 2 squares chocolate
Cook this with the app: pantry check, scaling, and the assistant.