Chocolate Fudge
From The Memorial Hall cook book, 1919
Recipe by Mrs. George W. Hellings.
Presented as published in 1919. 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
1992Calories
12 gProtein
423 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories1992 kcal
Protein12 g
Carbohydrates423 g
Fiber9.4 g
Sugars408 g
Total Fat57 g
Saturated Fat21 g
Monounsaturated Fat10 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol79 mg
Sodium67 mg
Potassium670 mg
Calcium215 mg
Iron10 mg
Magnesium202 mg
Phosphorus355 mg
Zinc6 mg
Copper1.9 mg
Manganese2.4 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.3 mg
Vitamin K5.5 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate16 mcg
Choline48 mg
Caffeine45 mg
Water114 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 56. The excerpt below is the record exactly as published.
Chocolate Fudge One-half cup rich milk, 2 cups granulated sugar, xk cake un- sweetened chocolate, butter the size of a walnut, 2 tspns. vanilla. Heat all the ingredients together, except the flavoring. Stir occasion- ally but when it commences to boil freely remove the spoon and let it cook undisturbed for 4 minutes. Remove from the fire and beat for a few minutes, then let it cool naturally and just before pouring into well buttered tins, add vanilla extract, stirring it in thoroughly. When cool enough mark out in squares. — Mrs. C. R. Ritchie. Chocolate Fudge Two cups granulated sugar, % cup milk, 2 tblspns. butter, 2 oz. unsweetened chocolate, % tspn. vanilla
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Cook this with the app: pantry check, scaling, and the assistant.