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Chocolate Fudge
From The art of German cooking and baking, 1922
Serves 12
Presented as published in 1922. 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
170Calories
1 gProtein
38 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories170 kcal
Protein0.9 g
Carbohydrates38 g
Fiber0.3 g
Sugars38 g
Total Fat3.8 g
Saturated Fat1.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol8 mg
Sodium14 mg
Potassium79 mg
Calcium43 mg
Iron0.5 mg
Magnesium10 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A6.6 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.2 mcg
Choline4 mg
Caffeine1.8 mg
Water19 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 160. The excerpt below is the record exactly as published.
CHOCOLATE FUDGE. 1 cup granulated sugar 2 squares chocolate 1 cup brown sugar 2 tbsps. butter 1 cup milk 1 tsp. vanilla
Cook this with the app: pantry check, scaling, and the assistant.