Chocolate Fudge
From Household science and arts, 1913
Presented as published in 1913. 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
1688Calories
8 gProtein
406 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories1688 kcal
Protein8.5 g
Carbohydrates406 g
Fiber0 g
Sugars402 g
Total Fat30 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol92 mg
Sodium208 mg
Potassium912 mg
Calcium638 mg
Iron2.9 mg
Magnesium66 mg
Phosphorus268 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate4 mcg
Choline53 mg
Caffeine0 mg
Water227 g
As published
This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 74. The excerpt below is the record exactly as published.
2 c. light brown sugar 1 0. milk 2 sq. chocolate 2 tbs. butter i ts. vanilla RECIPE 342. 1 c. brown sugar 1 c. white sugar f C. Tnillf 3 tbs. butter 1 c. broken nut meats or 1 c. coconut } ts. vanilla SECOND YEAR When it is nearly cold, cut into it squares with a sharp knife. CHOCOLATE FUDGE
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