Chocolate Fudge
From Grange cook book and household guide, 1940
Drudie Porter, Clemmons Grange.
Presented as published in 1940. 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
2736Calories
12 gProtein
495 gCarbs
86 gFat
Full nutrition (33 nutrients)
Calories2736 kcal
Protein12 g
Carbohydrates495 g
Fiber0 g
Sugars433 g
Total Fat86 g
Saturated Fat48 g
Monounsaturated Fat18 g
Polyunsaturated Fat0.5 g
Cholesterol241 mg
Sodium1254 mg
Potassium974 mg
Calcium169 mg
Iron1.4 mg
Magnesium55 mg
Phosphorus331 mg
Zinc1.2 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A40 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)8.7 mg
Folate78 mcg
Choline0 mg
Caffeine0 mg
Water157 g
As published
This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 27. The excerpt below is the record exactly as published.
CHOCOLATE FUDGE 2 squares unsweetened chocolate 2 tablespoons white corn syrup 2 cups sugar 1 cup cream % teaspoon salt 1 teaspoon vanilla % cup nuts
Cook this with the app: pantry check, scaling, and the assistant.