vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Fudge
From Boston Cooking-School cook book, 1896
Serves 24
For variety, add 1 cup nut meats, broken in pieces, or 1/2 marshmallows cut in pieces.
Presented as published in 1896. 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
98Calories
0 gProtein
19 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories98 kcal
Protein0.2 g
Carbohydrates19 g
Fiber0.1 g
Sugars19 g
Total Fat3.4 g
Saturated Fat1.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol8 mg
Sodium2.9 mg
Potassium17 mg
Calcium4.8 mg
Iron0.2 mg
Magnesium3.4 mg
Phosphorus7.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0.9 mg
Water3.6 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 301. The excerpt below is the record exactly as published.
CHOCOLATE FUDGE 2 tablespoons butter 2 squares chocolate 2 cups sugar 2 tablespoons light 34 cup top milk or thin cream corn sirup 1 teaspoon vanilla or 14 teaspoon cinnamon
Cook this with the app: pantry check, scaling, and the assistant.