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CHOCOLATE FUDGE
From Royal Victoria cook book, 1900
Serves 8
Presented as published in 1900. 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
240Calories
2 gProtein
53 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories240 kcal
Protein1.6 g
Carbohydrates53 g
Fiber0.7 g
Sugars52 g
Total Fat4.6 g
Saturated Fat1.9 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.7 mg
Sodium13 mg
Potassium82 mg
Calcium42 mg
Iron0.7 mg
Magnesium17 mg
Phosphorus47 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A9.7 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.1 mcg
Choline7.3 mg
Caffeine3.3 mg
Water27 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 71. The excerpt below is the record exactly as published.
chocolate fudge only use 1 cup white and 1 cup brown sugar instead of 2 cups white, and 4 cup maple syrup and $ cup milk instead of 1 cup milk. Omit the chocolate. HE. Z. STEVENSON. CHOCOLATE FUDGE.—Two cups granulated sugar, 1 cup milk, 4 cup grated unsweetened chocolate ; put on sugar and milk, stir until it comes to boiling point then add -chocolate and 1 tablespoon butter, a little salt and a tea- spoon of vanilla
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