Chocolate Fudge
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
Presented as published in 1915. 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
5427Calories
32 gProtein
1289 gCarbs
79 gFat
Full nutrition (34 nutrients)
Calories5427 kcal
Protein32 g
Carbohydrates1289 g
Fiber0 g
Sugars1294 g
Total Fat79 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol243 mg
Sodium389 mg
Potassium1518 mg
Calcium1220 mg
Iron0.7 mg
Magnesium122 mg
Phosphorus996 mg
Zinc4.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.1 mg
Folate0 mcg
Choline174 mg
Caffeine0 mg
Water876 g
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 24. The excerpt below is the record exactly as published.
21/4 lbs. sugar (5 cups) i/^ lb. glucose or Karo syrup 1 qt. milk (% C.) 4 Tb. butter Cook to 240° F. Chocolate Fudge. Use the above recipe, adding 4 squares of grated chocolate Avhen it comes from the fire. Add 1 T. vanilla
Cook this with the app: pantry check, scaling, and the assistant.