Chocolate Fudge
From Principles of cooking, 1914
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
1944Calories
7 gProtein
442 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories1944 kcal
Protein6.8 g
Carbohydrates442 g
Fiber4 g
Sugars435 g
Total Fat34 g
Saturated Fat13 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol51 mg
Sodium66 mg
Potassium517 mg
Calcium188 mg
Iron4.8 mg
Magnesium99 mg
Phosphorus243 mg
Zinc1.7 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.4 mg
Vitamin K4.6 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline22 mg
Caffeine24 mg
Water113 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 33. The excerpt below is the record exactly as published.
Chocolate Fudge.— Two cups of sugar, two ounces of chocolate, one half cup of milk, one tablespoon of butter. Boil to a soft ball without stirring. Remove from fire. Add one teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.