Chocolate Fudge
From Durham cook book ..., 1921
Recipe by Mrs. M. F. Yearby.
Presented as published in 1921. 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
2425Calories
7 gProtein
625 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories2425 kcal
Protein7.1 g
Carbohydrates625 g
Fiber12 g
Sugars603 g
Total Fat18 g
Saturated Fat3 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.2 g
Cholesterol31 mg
Sodium21 mg
Potassium1204 mg
Calcium57 mg
Iron6.4 mg
Magnesium190 mg
Phosphorus287 mg
Zinc2.6 mg
Copper1.5 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate12 mcg
Choline4.5 mg
Caffeine30 mg
Water183 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 32. The excerpt below is the record exactly as published.
CHOCOLATE FUDGE. Three cupfuls white sugar, three-fourths cup water, six tablespoonfuls cocoa, one-fourth teaspoonful cream of tartar, one tablespoon- ful butter, one teaspoonful vanilla. Put sugar, water, cocoa and cream of tartar on and cook until a soft ball may be formed in cold water. Take from stove, add butter and flavoring. Place aside until cool (about fifteen or twenty minutes.) Then beat. Never beat or stir until cool. — Mrs. M. F. Yearby. CHOCOLATE FUDGE. Two and one-half cups (one and one-fourth pounds) sugar, one level teaspoonful Royal Baking PoAvder, two squares (tAvo ounces) chocolate grated, one cupful (one-half pint) milk, one tablespoonful butter
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.