vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Fudge
From Lessons in cooking through preparation of meals, 1912
Serves 16
Nuts may be added if desired.
Presented as published in 1912. 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
123Calories
1 gProtein
28 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories123 kcal
Protein0.5 g
Carbohydrates28 g
Fiber0.2 g
Sugars27 g
Total Fat2.2 g
Saturated Fat0.8 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol3.5 mg
Sodium5.1 mg
Potassium36 mg
Calcium15 mg
Iron0.3 mg
Magnesium6.5 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A3.3 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline1.8 mg
Caffeine1.5 mg
Water9.3 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 67. The excerpt below is the record exactly as published.
Chocolate Fudge Boil togethcx- 2 c sugar, 2 ounces chocolate, and 2/3 c milk to the soft ball stage (238° F.) ; remove from the fire and add i T butter. When cool add i t vanilla
Cook this with the app: pantry check, scaling, and the assistant.