Chocolate Fudge
From Natchez recipes, 1900
Preferably use Hershey's chocolate.
Presented as published in 1900. 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
As published
This recipe was extracted from Natchez recipes (1900), page 7. The excerpt below is the record exactly as published.
CHOCOLATE FUDGE Two cups sugar, two squares unsweetened chocolate (preferably Her- shey's), one third cup white Karo, one-half cup milk, one-half teaspoon vanilla, one lump butter the size of an egg, one cup pecans
Cook this with the app: pantry check, scaling, and the assistant.