Chocolate Fudge
From A simple course in home economics for rural schools, 1916
Presented as published in 1916. 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
1698Calories
8 gProtein
412 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories1698 kcal
Protein8 g
Carbohydrates412 g
Fiber0 g
Sugars413 g
Total Fat20 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol61 mg
Sodium98 mg
Potassium378 mg
Calcium306 mg
Iron0.2 mg
Magnesium31 mg
Phosphorus249 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Caffeine0 mg
Water218 g
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 11. The excerpt below is the record exactly as published.
2 C. sugar 2 squares Baker's clioeolato — cut into small pieces. 1 C. milk. 1 T. butter. Boil the above ingredients to the soft ball stage (1141/2° C. or 238° F.) Flavor with 1/^ t. vanilla. When cool beat until it begins to stiffen. Pour into buttered pans; mark into squares. Peanut Candy 1 C. sugar — heat in a hot oven over a flame (stirring eon- stantly) until melted. Add Yz C. chopped peanuts. Mix thoroughl,y — spread on an unbuttered pan. Mark into squares at once. Penoclic 1 C. milk. 2. C. light brown sugar. 1. T. butter. Follow directions given for Chocolate Fudge
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