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Chocolate Fudge
From The Henderson cook book, 1914
Serves 16
Recipe by Mildred Wester.
Presented as published in 1914. 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
219Calories
1 gProtein
55 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories219 kcal
Protein0.6 g
Carbohydrates55 g
Fiber0 g
Sugars54 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol3.9 mg
Sodium23 mg
Potassium102 mg
Calcium68 mg
Iron0.4 mg
Magnesium7.3 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A5.4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline4 mg
Caffeine0.1 mg
Water17 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 76. The excerpt below is the record exactly as published.
CHOCOLATE FUDGE. Four cups of brown sugar, 3 tablespoonfuls of powdered chocolate, 1 tablespoon butter, 1 cup of milk
Cook this with the app: pantry check, scaling, and the assistant.